This risotto is a simple easy meal to put onto the table while you are busy doing other things.
Garden Risotto
Serves 3-5
Ingredients
1onion-finely diced
2 garlic cloves-chopped
50grm butter
1 1/2c Arborio Rice
750ml vegetable stock
2c vegetables-your choice
Herbs-parsley,basil and mint
Parmesan cheese
Zest/juice lemon
Method
First thing you'll need to do is cut up your vegetables-as stated it doesn't matter what you use but just make sure you cut them into equal sizes as they need to all cook at them same time when stirred into the rice. Set everything aside and move onto the risotto.
Preheat oven to 180'C. In a large oven proof casserole dish, preferably one that has a lid but if not no worries foil works.
Into the dish the butter and onions, cook over medium heat till soft but not coloured.
Add in the rice and toast lightly for 2-3mins. Stir in garlic, season with salt/pepper and pour over the stock.
Cover tightly with lid or foil and place into oven, cook for 20mins.
Remove from oven, stir in vegetables and replace lid/foil and leave to stand for 10mins.
Before you serve stir in herbs, cheese and lemon check seasoning and serve with extra cheese grated over the top.
This isn't quite a classic risotto as it's not as soupy like but still has all the perfect things that we love about it.
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