Vegetable risotto

By Justine Pattison · bbc.co.uk

Serves 4

50 min

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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