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5
10 minutes
1 hours
Pack with whatever veggies you have lying around, they'll all be enhanced by delicious slow-cooked broth and creamy cheese.
Get your nearest and dearest together as this recipe will go a long way!
1500ml vegetable broth
250g risotto rice
180ml white wine
100g hard cheese (extra to garnish)
200g shallots, diced
1 yellow pepper, chopped
1 courgette, chopped into cubes
100g cherry tomatoes
3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp fresh basil
1 tbsp fresh mint
1 tbsp fresh parsley
2 tbsps olive oil
salt and pepper to season
Simmer the broth in a large saucepan. Keep the heat low so it is warming slowly.
Heat the butter and oil in a large pot over medium heat until bubbling. Add the shallots, garlic, and a healthy pinch of salt and pepper and cook for around 5 minutes, stirring occasionally, until the shallots have softened, about. Add the rice and toast for 1-2 minutes, until the kernels start to make a crackling sound. Add the wine and simmer for around 2 to 4 minutes or until completely absorbed.
Begin adding your broth, a ladleful at a time, allowing it to simmer and absorb into the rice each time. Continue with this process until the rice is al dente, it should take around 20-30 minutes.
3 minutes before the rice is ready, stir in your chopped veggies and continue cooking until they soften ever so slightly. Remove from the heat and stir in the lemon juice, herbs and cheese. Taste and adjust seasoning if needed. Serve immediately with more cheese shavings.
