How to Make Vegetable Risotto with Gremolata - Recipe in description

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Heat up the stock and keep warm.

Finely dice shallot and garlic.

Clean, peel and cut carrots, parsley root and beetroot into 1 cm cubes.

Heat up 1 tbsp oil in a saucepan. Sauté shallot and garlic until translucent.

Add half the carrots and parsley root and continue sautéing over medium heat for 3 minutes.

Add rice and sauté briefly while stirring.

De-glaze with vermouth and allow to reduce completely.

Add stock to just cover the rice. Cook uncovered over medium heat, regularly stirring for 20 minutes.

Add stock from time to time as soon as the stock has almost been absorbed by the rice.

Now heat up 1 tbsp oil and ½ tbsp butter in a frying pan. Fry the remaining vegetables and thyme over medium to high heat for 10 minutes. Season with salt and pepper.

Chop parsley and mix with lemon rind and chilli flakes. Grate Parmesan.

Mix half of the Parmesan and ½ tbsp butter into the risotto. Season with salt and pepper.

Serve risotto with fried vegetables, gremolata and sprinkle over the remaining Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens