Wednesday 20th- Rainbow Risotto
Serves 4
Ingredients
Olive oil (for the pan and as option finishing touch)
1 Onion
2 cloves of Garlic
1 teaspoon of Salt
1/2 bulb of Fennel
1 Carrot
1 Courgette
1 stick of Celery
1 Pepper
1TBSP Tomato Puree
250g Risotto Rice
500ml Vegetable or Chicken Stock (approx)
1 tin of Chopped Tomatoes
50g Butter
50g Parmesan
Here’s How
Chop the onion and garlic finely and place into a large non stick pan with 2 tablespoons of olive oil.
Scatter over a teaspoon of salt as this will draw the moisture from the onions.
Meanwhile grate the fennel, carrot and courgette.
Chop your celery and pepper as finely as you can.
Add the rice and tomato puree to the pan, an easy way to measure the rice is one handful of rice per person and then one for the pan.
Cook the rice for 2-3 minutes then add all the grated vegetables and cook for a further 2-3 minutes
Then add in 100ml of the stock then continue to stir until all the liquid has been absorbed
Repeat this process another 4 times until all the stock has been absorbed
Finally add the tinned tomatoes and the butter and stir in
When the butter is melted taste the risotto to make sure the rice is cooked but still with a little bite. (If the rice tastes chalky it need to be cooked further for an extra 5 minutes with an addition 100ml of water)
When the risotto is ready, finish with parmesan and I like to finish mine off with a drizzle of olive oil to make it silky
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