This delicious risotto is the perfect recipe if you want to really impress your friends and family! A totally sublime yet really simple dish that will make it seem like you’ve been slaving away for hours when in reality, it only takes about 30-40 minutes to make.
The original recipe is from the fantastic guys over at Sorted Food. If you haven’t see their stuff I recommend you have a look Here. They make really great food, really simple AND they have handy step by step videos for most of their recipes. Men after my own heart!
Here is what you will need to serve 2 people (easily doubled)
- 1/2 Onion
- 1 Clove of Garlic
- Knob of Butter
- 125g Risotto Rice (Arborio Rice)
- 125ml White Wine
- 500ml Hot Vegetable Stock
- 1/2 Jar Roasted Red Peppers
- Handful of Parmesan Cheese, grated
- Splash of Cream
- Fresh Rocket, to serve
- Wedge of Goat’s Cheese, to serve
First thing’s first, prep your ingredients. It’s far easier to do it all at the start so you’re not messing about when you should really be concentrating on the risotto!
Dice the onion & garlic clove as finely as you can. Measure out your white wine and make the vegetable stock. (Stock cubes/gel is fine.) Keep it hot in a saucepan over a low heat on the hob.
Drain the oil from the red peppers and blitz until puréed in a food processor then grate the parmesan cheese & cut the goat’s cheese into cubes.
Now you’ve got all your ingredients prepped, let’s get cooking!
Melt the butter in a large heavy non stick frying pan over a low-medium heat and add the onions & garlic. Sweat them off then add in the risotto rice. Stir until every grain is coated in buttery onion goodness.
Add the white wine to the pan and keep stirring until its all absorbed then begin adding a little of the hot stock at a time, making sure it’s all absorbed before adding the next bit.
Continue to stir and add the stock until the rice is plump and cooked.
When all the stock is used up and absorbed, add in the roasted red pepper puree, the grated parmesan, a splash of cream and a generous amount of salt & pepper.
Stir until it’s all blended then serve on warmed plates. Quickly top with a handful of rocket & dot with cubes of goat’s cheese to finish.
There’s a big stigma attached to risotto in that it’s supposedly difficult to make. Well as you can see – it really isn’t! This vegetarian recipe is bound to impress anyone at your next dinner party. You can even play around with the flavours if you stick to the basic recipe: onion, garlic, risotto rice, wine & stock, then just add whatever ingredients you fancy. You could try bacon and mushroom, tomato, beetroot or anything you like really!
This is definitely one I will be making again, with my own KitchenMason twists of course!
On that note, until next week my lovelies.