This delicious risotto recipe is a base dish that can be adapted to seasonal produce throughout the year. Concentrate on getting the basics right, then experiment to find your seasonal favourites.
Equipment
- measuring scales, cup and spoon
- medium saucepan
- chopping board
- cook’s knife
- large pot
- wooden spoon
- ladle
Ingredients
- 1.5L salt-reduced chicken or vegetable stock
- 3 tbsp extra virgin olive oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 3 stalks of celery, finely chopped
- 400g risotto rice (arborio rice)
- 2 cups seasonal vegetables, chopped into 1cm pieces
- 1 small handful of parsley, finely chopped
What to do
- Heat the stock in the medium saucepan.
- Heat the olive oil in the large pot, add the onion, garlic and celery, and cook slowly for 10 minutes.
- Add the rice and turn up the heat, stirring constantly. After a minute it will look slightly translucent.
- Gently add your first ladle of hot stock and stir.
- Lower the heat and continue adding stock, stirring and allowing each ladle to be fully absorbed.
- Add your seasonal ingredients and cook until tender.
- Test the rice – it should be soft but with a slight bite.
- Remove from the heat and add the parsley.
- Cover and rest for 2 minutes before serving.
- Season to taste (optional).
SEASONAL OPTIONS
Summer: tomato and basil.
Autumn: pumpkin and sage.
Winter: pea and cauliflower.
Spring: asparagus and lemon.