SERVES SUPER EASY
A creamy risotto like this can lend itself to any mixture of vegetables so feel free to experiment and use what you prefer or have available. We think almost every vegetarian would enjoy a dish such as this, but is can also be served as an accompaniment to grilled chicken, meat or fish.
100 g (4 oz) onions, finely chopped
50 g (2 oz) unsalted butter
450 g (1 lb) arborio or risotto rice
1.2 litres (2 pints) vegetable stock, hot
200 g (7 oz) mushrooms, quartered
200 g (7 oz) courgettes, sliced about 3 cm (1¼ in) thick
100 g (4 oz) fresh peas
200 g (7 oz) broccoli florets
5 plum tomatoes, skinned and seeded
50 g (2 oz) Parmesan, finely grated
60 g (2½ oz) butter, chilled and diced
fresh herbs such as chervil, parsley, basil or coriander
freshly grated Parmesan
In a heavy–based pan over medium heat gently sweat the onions in 30 g (11/2 oz) of butter until soft and transparent. Stir in the rice and stir gently for about 2 minutes. Reduce the heat to medium and add a ladle at a time of the vegetable stock. Stir fairly continuously and wait each time until nearly all the liquid has been absorbed before adding more. After about 15–20 minutes, the rice should be cooked and all the liquid added and absorbed. Check and season to taste with salt (vegetable stock cubes can be very salty, so taste before seasoning). Set aside.
Melt the remaining butter over a medium to high heat and gently fry the mushroom and courgettes. Strain into a colander, season with salt and reserve in a warm place. Bring a pan of water to the boil, add the peas and broccoli florets, return to the boil and blanch for 1 minute. Drain. Arrange them in an oven tray with the tomatoes and heat through in a hot oven or in a microwave for about 1 minute on medium power.
Stir the Parmesan and 50 g (2 oz) of cold diced butter into the risotto. Add all the warmed vegetables and stir to distribute evenly.
To serve, scoop on to warmed plates and serve immediately: Garnish with fresh herbs if desired and pass around an extra bowl of freshly grated Parmesan.