Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4-6 people
Cuisine: Main – Italian
Skill Level: Easy
INGREDIENTS
- 1L (4 cups) liquid vegetable stock
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 celery sticks, finely chopped
- 300g arborio rice
- 250ml (1 cup) dry white wine
- 1 lemon, rind finely grated
- 1 tbsp lemon juice
- 40g (1/2 cup) finely grated pecorino, parmesan or vegetarian hard cheese
- 50g butter, chopped
- 1 cup fresh basil leaves, torn
- 100g fresh ricotta, crumbled
- Finely grated pecorino, parmesan or vegetarian hard cheese, extra, to serve
- Fresh basil leaves, extra, to serve
METHOD
- Boil stock over high in a saucepan until bubbling, then reduce heat to low bringing the stock to a gentle simmer.
- Heat oil in a pan over medium-low heat. Add onion and celery. Stir for 10 minutes or until soft. Increase heat to medium. Add rice. Stir for 1 minute or until grains are slightly glassy. Add wine and stir until absorbed.
- Add 80ml (1/3 cup) of stock to rice mixture. Stir until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more. Continue for 20-25 minutes or until the rice is tender yet firm and risotto is creamy.
- Remove from heat. Stir in lemon rind, juice, pecorino and butter. Season. Cover and set aside for 2 minutes to rest. Stir in the basil and divide among plates. Sprinkle with the ricotta, extra pecorino and extra basil leaves.
SHOPPING LIST
Kingfisher Seafood or Camberwell Market Seafood
- Green prawns
Camberwell Market Fruit & Veg
- Red onion
- Celery sticks
- Fresh basil leaves
- Lemon
Nick & Sues Deli or Camberwell Market Deli
- Pecorino, parmesan or vegetarian hard cheese
- Fresh ricotta
- Butter
- Olive oil
Local bottlo
- Dry white wine
Pantry
- Liquid vegetable stock
- Arborio rice
