Recipe

Winter Risotto

Every Week We Deliver Everything You Need To Cook Amazing Meals

Winter Risotto

Creamy lemony risotto bowl topped with Parmesan shavings, courgettes and toasted almonds.




Ingredients to serve 2

  • 1 x onion – peel & chop finely
  • 1 clove x garlic – peel, grate & chop
  • ¾ cup x risotto rice
  • 1½ tsp x vegetable stock fonds
  • 45ml x white wine
  • 4g x thyme – pick leaves & chop
  • 3 x courgettes – dice (½ cm)
  • 40g x hard cheese
  • 1½ tbsp x mascarpone
  • 40g x flaked almonds
  • ½ x lemon
  • 1½ litres x boiling water
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 2 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate & chop
  • 1½ cups x risotto rice
  • 3 tsp x vegetable stock fonds
  • 90ml x white wine
  • 8g x thyme – pick leaves & chop
  • 6 x courgettes – dice (½ cm)
  • 75g x hard cheese
  • 3 tbsp x mascarpone
  • 75g x flaked almonds
  • 1 x lemon
  • 750ml x boiling water
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle (for the stock).

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice. Set aside.

Step 3

Hard cheese: Using a potato peeler, shave the hard cheese into long, thin shavings.

Step 4

Flaked almonds: Place a small pan on high heat and dry toast the flaked almonds until lightly browned - about a minute. Shake the pan often so they don’t burn.

Step 5

Vegetable stock: Mix the vegetable stock fonds with the boiling water. Set aside.

Step 6

Risotto: Place a saucepan with a knob of butter on medium heat. When melted add the onion with a little salt and cook for 5 minutes until softened. Add garlic, thyme and risotto rice. Cook for 2 minutes until rice becomes translucent. Turn the heat up to high and add the wine. Wait for it to evaporate – about 30 seconds to a minute. Add a ¼ of the stock to the risotto mixture. Cook, stirring every now and then, until the stock is absorbed. Repeat with remaining stock, ¼ of the quantity at a time, until all liquid is absorbed – about 15 minutes. Add mascarpone and cook for 2 minutes, stirring continuously. Season with salt and pepper and add lemon zest and juice to taste. Note: you want the rice to still have a slight bite.

Step 7

Courgettes: Place a frying pan with a knob of butter on medium heat. Cook the courgettes with a little salt for 10 minutes until golden, shaking the pan every now and then so the courgette doesn’t burn.

Step 8

Serve the risotto in a bowl topped with parmesan shavings, courgettes and toasted almonds.