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Seasonal vegetarian risotto

Seasonal vegetarian risotto

Seasonal vegetarian risotto

  • Main
  • medium
  • 6
  • 1 hour 30 minutes

PT1H30M

Why not try?

1
To begin, make the vegetable stock. Add the water to a pan, bring to the boil and add the vegetables and salt. Pour in the wine, return to the boil and add all of the herbs and spices. Remove from the heat and allow to infuse for 30 minutes
  • 1.4l water
  • 1 bay leaf
  • 1 bay leaf
  • 2 sprigs of fresh coriander
  • 2 sprigs of fresh tarragon
  • 8 parsley stalks
  • 12 pink peppercorns
  • 500ml of white wine
  • 200g of carrots, very finely chopped
  • 4 garlic cloves, peeled and crushed
  • 130g of leek, very finely chopped
  • 150g of onion, very finely chopped
  • 2 star anise
2
Once cooled, refrigerate - the stock will keep in the fridge for up to 3 days. Strain through a chinois lined with cheesecloth before using (or a regular sieve for a less clear result)
  • 2 tsp coarse sea salt
3
To make the risotto, measure out 1 litre of the strained stock and place in a pan over a low heat. In another large, heavy-based pan, heat the oil and add the onion, red pepper and garlic. Fry gently for around 3 minutes, stirring often so that everything softens without browning
  • 30ml of olive oil, or vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves
  • 1 red pepper, deseeded and finely chopped
4
Add the rice, stirring to coat the grains in oil, and gently fry until translucent. Add the wine (if desired) and allow to cook, stirring constantly until the wine has been absorbed by the rice
  • 350g of Arborio risotto rice
  • 150ml of white wine, optional
5
Add one ladleful of the hot stock to the rice, stirring constantly until absorbed completely. Add a second ladleful of stock, followed by the carrots. Depending on how tender you would like the carrots to be, you can add them before or after this step
  • 1 carrot, chopped
6
Keep adding the stock by the ladleful, stirring until the liquid has been absorbed before adding another. Add the asparagus (or courgettes) with the last ladleful, then keep cooking until the rice is tender but with a slight bite. Season to taste and stir in the peas
  • 150g of frozen garden peas, cooked
  • 100g of asparagus, tips only, or finely diced courgettes
7
Remove the pan from the heat, add the butter and Parmesan and place a lid on the pan. Leave to stand for 5 minutes to melt the butter and cheese, then mix thoroughly. Divide the risotto between bowls, garnish with edible flowers and Parmesan shavings and serve immediately
  • 40g of butter, cubed
  • 40g of Parmesan
  • salt
  • pepper
  • edible flowers, to garnish

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