Thanks to Roy Bailey for this recipe.
Ingredients (for 2 generous portions)
Around 100g green veg
About 900ml vegetable (or chicken) stock
Rapeseed oil
30g butter, plus extra to finish
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
175gm risotto rice, such as arborio
Fresh sorrel & coriander (optional)
Smoked paprika, herbs
Sea salt and freshly ground pepper
50g finely grated strong hard cheese, plus extra to serve
Method
1, Heat the stock until almost boiling, then keep warm over a low heat.
2, In a large, heavy-based pan, heat the oil over a medium-low heat. Add the onion and sweat for eight to 10 minutes, until soft and translucent but not browned.
3, Either add the green veg at this point or cook them separately and add them to the risotto near the end.
4, Add the rice, stir to coat the grains, pour in a third of the hot stock and bring to a gentle simmer.
5, Keep adding stock a bit at a time, making a new addition when the previous one has been absorbed, until the rice is nicely al dente (you may not need all the stock) – around 20 minutes in all – and the texture is loose and creamy.
6, Stir in sorrel, coriander and season with paprika, herbs etc to taste. Dot a little butter over the risotto and sprinkle on the cheese.
7, Cover, leave for a few minutes, then stir in. Serve straight away, with more grated cheese on the table.
