One thing my friends and family know about me is how much I LOVE risotto. It is my go to as a dish when I am cooking for company. Perfect for a busy lifestyle, affordable, downright delicious to make and is epitome of Italian home cooking. Over the years, I have somehow mastered how to make a good risotto – my main tip is to add the stock in gradually and make sure it is all soaked through before you add the next (it is key!).
I love the fact you could add nearly any vegetable in it and it would still taste so good. This recipe is perfect for a big family meal or if you want to save any leftovers for your lunch the next day and packs a punch in terms of its nutritional content.
Prep: 10 mins
Cooking: 30 mins
400g risotto rice
1.1 litres vegetable stock
1 large onion
2 cloves of garlic
1x red pepper
8x asparagus chopped
1/2 cup artichokes
2 tbsp nutritional yeast
2 tbsp avocado oil
2 tbsp parmesan
1 tbsp pine nuts
Heat the stock. Finely chop the onion and garlic and add into a separate pan with the avocado oil. Gentle fry for 15 minutes until soft
Chop and rinse all the vegetables and add into the stock
Once onions have softened, add the risotto rice and cook until it has a yellow tinge
Add your first ladle of hot stock and turn the heat down so the rice doesn’t cook too quickly on the outside
Carry on adding ladlefuls of stock with the vegetables, allowing each to be fully absorbed before adding the next. Cook the rice until it is soft.
*You can always add some more boiling water in if you run out of stock
Add the nutritional yeast and parmesan and stir well.
Allow to cool down for 2 minutes, sprinkle with some pine nuts and garnishes and serve!
*To get it into this shape, stuff it into a mug and turn upside down on a plate.