Recipe

Risotto with Crispy Sage & Brie

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Risotto with Crispy Sage & Brie

Hearty, creamy risotto with crispy sage leaves and grated hard cheese. Topped with slices of Fairview brie.




Ingredients to serve 2

  • 2 tsp x vegetable stock granules
  • 2 cups x boiling water (for the stock)
  • 1 x onions – peel, chop finely
  • 1 clove x garlic – peel, grate chop finely
  • 1 cup x risotto rice
  • 40g x hard cheese – grate finely
  • 5g x fresh sage leaves
  • ½ x brie cheese – slice thinly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 4 tsp x vegetable stock granules
  • 4 cups x boiling water (for the stock)
  • 2 x onions – peel, chop finely
  • 2 cloves x garlic – peel, grate chop finely
  • 2 cups x risotto rice
  • 80g x hard cheese – grate finely
  • 10g x fresh sage leaves
  • 1 x brie cheese – slice thinly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Vegetable stock: Combine the boiling water (quantities above) with the vegetable stock granules, mix well and set aside.

Step 3

Risotto: Add the stock to the pan, 1 cup (250ml) at a time, adding more once absorbed, and cook, stirring frequently, for 20 minutes or until the rice is al dente. Remove from the heat and stir through the grated hard cheese.

Step 4

In large saucepan heat a good glug of olive oil over medium heat. Add the onion, garlic, salt and pepper, and cook, stirring occasionally, for 4–5 minutes or until soft. Add the risotto and cook, stirring, for 1–2 minutes.

Step 5

Crispy Sage: Heat a knob of butter in a small frying pan over high heat. Add the sage and cook for 30 seconds or until crispy.

Step 6

Serve: Divide the risotto between the plates and top with sage and brie slices. Sprinkle with pepper.