What can I add to risotto for flavour?
Risottos are a great way to use up left over vegetables, so feel free to add in whatever you have in the cupboard.
Ingredients:
- 300g mushrooms (variety), sliced
- 250g of peas (fresh or frozen)
- 2 cloves of garlic
- 1 onion, sliced.
- Risotto rice
- White wine (c. 150ml)
- Beef bone broth concentrate (c. 500ml)
- Butter and oil
- Fresh parsley and mint
- Salt and pepper
Risottos are a great way to use up left over vegetables, so feel free to add in whatever you have in the cupboard.
“Risotto turns out to be a friend, a scheduled, provocative, savoury, butter and cheese loaded friend that is a pleasure to make and eat.”
Rachel Roddy, (food writer from Italy in The Guardian)
Method:
- To make your crispy onions, thinly slice your onion before shallow frying in a vegetable oil. Salt the onions once they are added to the pan, turn down to mid-heat, and cook for c. 9 minutes or until they turn golden brown. Leave to drain on some kitchen roll.
- Add c. 50g of butter and some olive oil to a heavy bottom pan on medium heat. When hot, add the garlic, cook for 1-2 minutes, then add mushrooms, stir regularly.
- Once the mushrooms are done, add your risotto rice, cook for 2 minutes stirring regularly.
- Next, add the white wine and stir constantly until it has nearly all been absorbed by the rice.
- Prepare your bone broth stock and then add a ladle of the hot broth to the pan at a time, stirring constantly. Continue adding a ladle of stock until your rice is how you like it. Should take between 15-20 minutes to cook, depending on the amount of rice you’ve used.
- Season well, add peas (defrosted prior if frozen), and then stir in the mint and parsley.
- Serve topped with crispy onions, some parmesan, and a squeeze of lemon.
Spear and Arrow’s Passion for Innovation
“If you would like to try the bone broth we used in this recipe, visit our product range here.”