Vegetable Risotto
Course:
Dinner
Ingredients
- Olive Oil
- 1 Onion (finely diced)
- 2 Carrot (diced into 1cm chunks)
- 2 Celery (diced)
- 3 cloves Garlic
- 275 grams Arborio Rice
- 100 millilitres White Wine (or dry vermouth)
- 1000 millilitres Chicken Stock (made with 1 stock cube)
- Chilli Flakes (to taste)
- Lemon Zest
- 50 grams Parmesan Cheese
- Black Pepper
- Salt
- Parsley
Steps
- Heat the oil in a large saucepan or medium flameproof casserole.
- Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking.
- Add the garlic and cook for 2 minutes more, stirring.
- Stir in the risotto rice and cook for a minute, stirring constantly.
- Pour in the wine and bring to a simmer. Cook for 30–40 seconds, stirring.
- Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes.
- Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like.
Source: https://www.bbc.co.uk/food/recipes/vegetable_risotto_18315