A lovely combination of melted green vegetables and soft, creamy yet nutty grains topped with strong Parmesan (or vegan alternative).
Good news … Bad news?
Okay, bad news, this scrumptious risotto takes over an hour but the good news is, only one pan!
More good news, unlike traditional risottos, you don’t need to stand over it and continuously stir.
Once the vegetables are prepped and slowly cooked down. The grains toasted and stock added, it only needs a little attention whilst it gently bubbles away.
Prep and Cook Time: Over an hour
Cookware: A medium saucepan
- 1 onion – finely diced
- 1 leek – finely sliced
- 3 garlic cloves – finely chopped
- 1 small courgette – finely diced
- 120g mixed grains (I use 80g mixed farro/barley/wheat and 40g wholegrain rice)
- 600ml warm vegetable stock
- 75g peas
- knob of butter or vegan alternative
- 50g Parmesan or vegan alternative – grated (2/3’s in risotto 1/3 to sprinkle)
- rocket, spinach or soft herbs – to add to cooked risotto (optional)
Heat a tbsp oil in the saucepan and slowly sauté the chopped onion until softening then add the leek and courgette and gently sauté together until all soft and melting. Add the garlic towards to end and cook for 2 minutes. All together about 15 minutes.
Once the vegetables are cooked down, add the grains and toast them amongst the veggies for 3 minutes then pour in half of the warm stock. Combine, bring to a slow boil then simmer until the stock has almost been absorbed.
Pour in the remaining stock, stir well and simmer until absorbed. This can take 30 – 40 minutes, so just keep an eye on your risotto, and give it an occasional stir.
After 40 minutes, the grains should be well cooked, creamy but still nutty, mingled with the very soft green veg.
Add the peas, stir, then after 3 minutes, a knob of butter, 2/3’s Parmesan, combine and season to taste. If using, add the leaves and / or soft herbs now.
At this stage I like to turn off the heat, cover with a lid and allow the risotto to sit for up to 5 minutes and rest.
Spoon your luscious risotto into warmed bowls, sprinkle with Parmesan and dive in!
Enjoy … I love it!