Whether you’re trying to fool the kids into eating more greens or you fancy an easy veggie meal, give this risotto a try.
Ingredients.
2 tbsp olive oil
1 leek, finely sliced
2 garlic cloves, crushed
300g arborio risotto rice
1 veg stock made up to 1ltr in hot water
320g broccoli
320g peas
50g grated cheese, pecorino or similar
10g fresh parsley, chopped
15g fresh basil, chopped
1 lemon, zested
You can find local cheese here, the rest of your ingredients can be found in the region’s delis and farmshops, including locally created olive oil.
Method:
Start by heating the oil in a deep pan over a medium heat. Once hot, fry the leek until tender. Stir through the garlic and fry for an additional minute before adding the rice. Stir continuously, making sure the rice is coated and cook until the grains start to look transparent, around 4 minutes.
Make up the stock and then add a ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more. Keep adding until the grains are tender, around 15 minutes.
Stir in the veg and cheese and then continue to stir for a further 5 minutes making sure everything is piping hot. Season and add the parsley, basil and lemon zest before serving.
