Garden Vegetable Risotto (Ad)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Finely chop 1 onion and add it to a pan with a mix of butter and olive oil over medium heat.

Cut courgette into pieces similar in size to peas and set aside.

Prepare asparagus by bending it to find the natural breaking point and discard the tough ends, keeping the tops for later.

Once the onion is sizzling, add the arborio rice to the pan and stir until it becomes slightly transparent, about 10-30 seconds.

Pour in a glass of white wine to burn off the alcohol and absorb flavor.

Add half of the vegetable stock to the pan, stirring to combine; the mixture should resemble a soup.

As the stock is absorbed, add a little stock at a time to maintain the right consistency, tasting frequently.

Once the rice is nearly done, add the reserved asparagus tips and continue to taste for doneness.

Season with parmesan cheese, salt, and black pepper to taste.

Finish with a knob of butter and a drizzle of olive oil for creaminess before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens