Recipe Index

Ingredients

• 3 tbsp olive oil
• 1 large brown onion, finely chopped
• 2 medium carrots, cut into roughly ½ in chunks
• 2 celery sticks, trimmed and cut into roughly ½ in chunks
• 2 garlic cloves, finely chopped
• 9¾ oz risotto rice, such as Arborio
• 3½ fl oz dry vermouth or white wine (optional)
• 1¾ pints stock (made with 1 vegetable or chicken stock cube)
• 2 good pinches dried flaked chilies (crushed chillies)
• 1 small lemon, finely grated
• 1¾ oz Parmesan or vegetarian hard cheese, finely grated, plus extra to serve
• salt and freshly ground black pepper, according to taste
• freshly chopped parsley, to serve (optional)

Method

1. Soften the finely chopped onion, carrot chunks and celery chunks in the olive oil in a large saucepan, covered, over low heat for 10 to 12 minutes, stirring two or three times so nothing sticks, until the soffritto turns soft and lightly browned, then add the garlic for 2 minutes more.
2. Stir the risotto rice into the soffritto and cook it for a minute, stirring constantly, so every grain is coated in oil.
3. Pour in the dry vermouth or white wine if it is being used, bring the pan to a simmer, and cook the wine for 30 to 40 seconds, stirring as it bubbles away.
4. Add all the stock and the dried flaked chilies to the rice, bring the vegetable risotto to a gentle simmer, and cook it uncovered for 22 to 25 minutes, until the rice is tender and very creamy.
5. Stir the risotto every 4 to 5 minutes during the first 10 minutes of cooking, then stir more regularly as the liquid reduces and the rice swells, stirring constantly for the final 5 minutes.
6. Take the vegetable risotto off the heat, stir in the finely grated lemon zest and the grated Parmesan or vegetarian hard cheese, and season it with salt and freshly ground black pepper.
7. Serve the vegetable risotto topped with extra grated cheese and freshly chopped parsley if it is being used.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data