This is a great recipe for risotto, it comes out smooth and creamy – not thick and stodgy like school dinner rice pudding!
- 1 litres stock (you can use Marigold bouillon)
- 1 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 400 g risotto rice
- 1 large slug vermouth, sherry or dry white wine
- 1 small bunch asparagus, chopped into 2” chunks
- 1 large handful fresh broad beans
- 1 handful fresh or frozen peas
- Large sprig fresh mint, chopped (hold back a sprig or two for decoration)
- A pinch of sea salt and freshly ground black pepper
- Vegan Parmesan cheese
Method: Warm the stock in a small pan. In large pan (use a heavy casserole dish if you have one), heat the olive oil and add the onions and garlic. Fry slowly for about 10 minutes without colouring then turn up the heat. Add the rice and lightly fry for 2-3 mins, keep stirring it so the rice doesn’t stick. Add the vermouth, sherry or wine and keep stirring. When the booze has cooked into the rice, add a ladle of warm stock and gently stir. When the stock has been absorbed by the rice add more stock and keep stirring (if you run out of stock before the rice is cooked, add some boiling water). Turn down the heat and keep adding stock bit by bit, stirring all the time. When you think the rice is about 10 mins off being cooked, add the vegetables. Just before it is ready add the chopped fresh mint. When it’s ready, the rice should be soft but with a slight bite. Serve with a sprig of fresh mint and vegan parmesan.