With the summer weather on it's way out I've been relishing in making the most of the last few sunny evenings before winter rears its ugly head. One of my favourite summer-time dishes to make is a green vegetable risotto. It's comforting and carby but at the same time hits that kick of freshness when stuffed with fresh veg and of course the necessary glass of wine. Here's how I made mine (and trust me, if I can do it, so can you)...
My mum has a bit of a green thumb and loves gardening. We have a little patch where she plants potatoes/beetroot/leeks/onions/courgettes etc. etc. by the bucket load. I thought to make the most of the last of some summer produce before the cold nips in I'd pick some fresh veg to pop in this yummy green risotto.
This recipe is super easy (otherwise I wouldn't be able to do it) and super tasty all year round. This particular risotto serves about 4 but you can be pretty inexact with measurements. It probably takes about 40 minutes to whip this up, and it's definitely well worth it!
You will need:
1 tablespoon olive oil
1 white onion, diced
2 cloves garlic, crushed
300g Arborio risotto rice
1 litre of hot vegetable stock (you can use chicken if you prefer)
1 glass of white wine
Fresh green veg of your choice (I used leeks, courgette, broccoli and peas), roughly chopped
Fresh herbs of your choice (I used basil and mint), roughly chopped
As much parmesan as you like!
Optional: you can serve this with bacon (I'm a veggie so steered clear of that)
1. Heat the olive oil in a large pan
2. Add the onions and sweat gently for 3 minutes or until soft. Do not let them brown. Then add garlic.
3. Stir in the rice. Continue stirring for about 2 minutes to ensure that all the rice is coated
4. Add the white wine and stir until the liquid is completely absorbed
5. Add the hot stock a ladleful at a time, stirring gently the entire time. Make sure each ladleful is fully absorbed before adding the next. Make sure to constantly stir until the rice is just cooked. This should take about 30 minutes
6. In the meantime, sautée the veg you plan to add to your risotto in a seperate pan (this stops it going soggy in the risotto stock)
7. Remove from the heat and stir in your veg and herbs
8. Stir in parmesan cheese to taste
Et voilà! A yummy risotto. Garnish with more herbs/parmesan cheese. Enjoy!