11 Jul Veggie Risotto
Veggie Risotto
Servings 4 people
Ingredients
- 1 tabs olive oil
- 40 grams butter
- 1 large onion
- 800 ml vegetable stock
- 200 grams risotto rice
- 100 ml dry white wine
- 250-300 grams baby carrots scrubbed and halved and quartered lengthways
- 3 sticks celery
- 20 grams Parmesan cheese or other well flavoured hard cheese, shaved
- handful flat leaf parsley chopped
- handful rocket
- sea salt
- freshly ground black pepper
- olive oil to serve
Instructions
- Heat the oil and 25 g butter in a large pan over a medium heat. Add the onion, carrots and celery and fry gently for 8 – 10 minutes, until softened. Meanwhile, bring the stock to a simmer, then keep over a very low heat.
- Stir the rice into the vegetables, and cook for a minute or two, then stir again. Add the wine and bring to a simmer. Cook for a few minutes, stirring from time to time, until the wine is absorbed.
- Now add the hot stock, about a quarter at a time, making sure each addition has been absorbed before you add the next. Keep the risotto simmering and stir frequently. It should take 20 – 25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente.
- When the rice and vegetables are cooked, turn off the heat. Scatter half the cheese and dot the remaining butter over the risotto, then cover and leave for a couple of minutes. Now stir the melted cheese and butter into the risotto with most of the parsley and salt and pepper to taste.
- Divide the risotto between warmed bowls. Scatter over the rocket, remaining parsley and cheese, drizzle over a little oil and a grind of pepper to serve.
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