Mushroom Risotto

Ingredients

• Dried Porcini Mushrooms
• Onion
• Celery
• Risotto Rice
• White Wine
• Vegetable Stock
• Portobello Mushrooms
• Lemon
• Parsley
• Cornichon
• Parmesan Cheese
• Butter

Method

1. Rehydrate the Porcini in hot water (5 mins)
2. Gently fry diced Onion and Celery in a little Olive Oil (5 mins)
3. Turn up heat and add Risotto Rice (1 min)
4. Add Wine and allow rice to swell a little (2 mins)
5. Add drained Porcini Mushroom water (don’t add the grit that collects at the bottom)
6. Chop the Porcini and add to Rice
7. Add Vegetable Stock a little at a time, stirring every now and then (30 mins)
8. Mean while fry sliced Portobello (10 mins)
9. Mix with chopped Parsley, sliced Cornichon and Lemon Juice
10. When Rice is soft, stir in grated Parmesan Cheese, Butter and season
11. To serve spoon rice onto dish and top with Portobello Mushrooms

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

Spring Vegetable Risotto

Ingredients

• Onion
• Baby Carrots
• Asparagus
• Risotto Rice
• White Wine
• Vegetable Stock
• Cornichon
• Mozzarella
• Parsley

Method

1. Fry diced Onion in oil (5 mins)
2. Add Risotto Rice, Carrots and Asparagus (reserve tips for later) continue to fry (5 mins)
3. Add White Wine and boil off the alcohol
4. Add the Vegetable stock a little at a time and stir to release the starch in the rice
5. When the Rice is almost done add the Asparagus tips
6. When the tips are cooked, stir in sliced Cornichon, Mozzarella and season
7. Serve with chopped Parsley leaves

Tomato Risotto

Ingredients

Tomato Sauce:

• Tomatoes
• Garlic
• Thyme
• Olive Oil

Risotto:

• Onion
• Risotto Rice
• White Wine
• Vegetable Stock
• Mozzarella
• Mushrooms
• Rocket Leaves

Method

1. For sauce, put Tomatoes, Garlic and Thyme in roasting tin
2. Drizzle with Olive Oil and bake @180C (1 hour)
3. Mash Tomatoes through a sieve and allow to cool
4. Fry Onion (5 mins)
5. Add Rice (2 mins)
6. Add White Wine (2 mins)
7. Add Vegetable Stock a little at a time, stirring as you go (20 mins)
8. Stir in Tomato sauce and Mozzarella
9. Season
10. Serve with Fried Mushrooms on top and Rocket Leaves

Green Vegetable Risotto

Ingredients

• Onion
• Celery
• Garlic
• Arborio Rice
• Lemon Rind
• Sprigs of Thyme
• Bay Leaf
• White Wine
• Vegetable Stock
• Asparagus
• Green Beans
• Sugarsnap Peas
• Feta Cheese
• Pine Nuts
• Green Salad Leaves

Method

1. Fry Onion, Celery Garlic, Lemon Rind, Thyme and Bay Leaf (10 mins)
2. Add Rice (2 mins)
3. Add Wine (1 min)
4. Add Stock and stir (30 mins)
5. Meanwhile boil Asparagus (10 mins), Green Beans (5 mins) and Sugarsnap Peas (2 mins)
6. Remove Lemon Rind, Thyme and Bay Leaf from Rice
7. Stir in Asparagus, Green Beans, Sugarsnap Peas, Feta Cheese
8. Spoon onto dish and sprinkle over Salad Leaves and Pine Nuts