Vegetarian Risotto Recipe - Great British Chefs

Pierre Koffmann's vegetarian risotto recipe produces a simple yet delicious dish, and is endlessly adaptable depending on what vegetables are in season at the time. Parmesan contains animal rennet, so to make the dish strictly vegetarian simply swap out the cheese for a similar vegetarian equivalent.

Ingredients

print recipe

shopping List

Metric

Imperial

Vegetable stock

150g of onion, very finely chopped
130g of leek, very finely chopped
200g of carrots, very finely chopped
4 garlic cloves, peeled and crushed
500ml of white wine
12 pink peppercorns
2 star anise
8 parsley stalks
2 sprigs of fresh tarragon
2 sprigs of fresh coriander
1 bay leaf
1.4l water
2 tsp coarse sea salt

Risotto

1 large onion, finely chopped
1 red pepper, deseeded and finely chopped
2 garlic cloves
350g of Arborio risotto rice
150ml of white wine, optional
1 carrot, chopped
100g of asparagus, tips only, or finely diced courgettes
150g of frozen garden peas, cooked
40g of butter, cubed
40g of Parmesan, grated, plus some shavings to garnish
edible flowers, to garnish
30ml of olive oil, or vegetable oil
salt
pepper

print recipe

shopping List

Cheesecloth
Chinois

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

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

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

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

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

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

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

Discover more:

Share recipe

Pierre Koffmann

Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.

Seasonal vegetarian risotto

Related recipes

Related recipes