Vegetable risotto
, 50 min, Serves 4
A creamy one-pan rice dish with softened vegetables, finished with lemon zest and Parmesan.
| prepHeat stock in a separate pot and keep warm | |||
| 45 ml olive oil | Cook vegetables, covered, 10–12 min until soft | Simmer uncovered 22–25 min, stir every 4–5 min then constantly | Stir in lemon zest & cheese, season to taste |
| 1 large brown onion, finely chopped | |||
| 2 medium carrots, cut into roughly 1 cm chunks | |||
| 2 celery sticks, trimmed and cut into roughly 1 cm chunks | |||
| 2 garlic cloves, finely chopped | |||
| 275 g risotto rice, such as Arborio | Toast rice 1 min, stirring constantly | ||
| 100 ml dry vermouth or white wine (optional) | Deglaze with vermouth, simmer 30–40 sec | ||
| 1 litre / 1¾ pint stock (made with 1 vegetable or chicken stock cube) | |||
| 2 good pinches dried flaked chillies (crushed chillies) | |||
| 1 small lemon, finely grated | |||
| 50 g Parmesan or vegetarian hard cheese, finely grated, plus extra to serve | |||
| salt and freshly ground black pepper | |||
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