Roast Veg Risotto
Ingredients
1 x McCain Classic Roast Veg, cooked according to instructions on the packet
Splash of oil
1 onion, peeled and chopped
2 tsp crushed garlic
2 stalks celery, finely chopped
400g risotto rice / Arborio rice
500ml white wine
1,5 L Stock
120g butter, cut into blocks
2 handfuls of parmesan, grated
A handful fresh parsley, finely chopped
Zest of 1 lemon
Servings
4 - 6
Products we used
Directions
Prep Time: 10 minutes
Total Time: 20 - 25 minutes
- In a large pan, sauté the onion, garlic & celery with a splash of oil until softened.
- Add the risotto rice stir, continuously with a wooden spoon, for about 5 - 10 minutes on a moderate heat.
- Then add the white wine, stir continuously until all the wine is absorbed by the rice.
- Add the stock a ladle at a time, allowing the rice time to absorb the stock in between each addition of stock.
- Once the rice is cooked, tender with a bite (known as “al dente”) slowly incorporate the butter and grated parmesan.
- Put a lid on the pot, and let the risotto sit for a moment before serving.
- To serve, arrange the McCain Balsamic Roast Vegetables on top of the risotto, sprinkle the fresh parsley and lemon zest on top.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Roast Veg #parmesan #risotto #arborial #rice
Variations, Hints and Tips
- Note: The key to a well prepared risotto is drawing the starch out of the rice.