I really do love risotto. It’s really easy to make but is so, so filling. And if you find the right recipe they can be utterly gorgeous.
This one is a gorgeous one. It’s really creamy and the vegetables go really nicely together — good mix of textures, good mix of flavours. It only takes about 40 minutes to make, so is fine for weekdays. Plus, if you have any leftover you can have it for lunch the next day — just add a little vegetable stock and heat up in a saucepan or in the microwave. Lovely!
- 8 spring onions
- 2 garlic cloves
- 120g peppers/cherry tomatoes
- 1 carrot
- 2 celery stick
- 120g asparagus tips
- 340g dried risotto rice
- 1.5 litres of hot vegetable stock
- 2 courgettes
- 200g frozen peas
- 113 grated parmesan cheese
The only bad thing about this recipe is the amount of prep you have to do. Lots of vegetables means lots of chopping. You have to finely slice the spring onions, finely chop the garlic cloves, deseed and chop the peppers/halve the tomatoes, peel and finely cube the carrot, finely cube the celery sticks, chop the asparagus tips and cube the courgettes. Thankfully, that’s it.
Spray a large pan with Fry Light and put it over the heat until it’s hot. Reduce the heat to medium and stir in the spring onions and garlic for a couple of minutes. Then add the peppers/tomatoes, carrot, celery and asparagus and stir for another two minutes.
Then tip in the rice and mix well with the vegetables. If you have rosemary, add that too — a handful of chopped rosemary leaves will be lovely in this. Stir for a couple of minutes.
Then pour in half your stock and leave to cook for 10 minutes. Stir it occasionally to stop the rice from sticking to the bottom and let the rice absorb the stock.
When the stock has been absorbed add the rest and cook for another five minutes or so. At this point it will look, smell and — if you steal a forkful — taste delicious.
Then stir in the courgette and peas. Cook for another 5-6 minutes, but make sure that you stir it frequently. Eventually a kind of sauce will start to form. Season with pepper.
You have a choice here. You can either stir in the parmesan so that it melts and the mix is lovely and goopy, or sprinkle it over the top. I went for sprinkling it over the top here, but when I had it for leftover I stirred it in and that was nommy.
If you try it, let me know what you think!