Veg Box Risotto Recipe | Abel & Cole

Veg Box Risotto

Cooking time
Serves4 people
Vegetarians

There are more variations of risotto than pages in War & Peace. Use the recipe below as your blank canvas for the veg, stock and cheeses of your choice.

14 ratings

Ingredients

  • A splash of olive oil
  • 1 onion or 2 leeks (whites and light green), finely chopped
  • 2 handfuls of a seasonal veg, finely diced or cut in chunks and roasted*
  • 200g risotto rice
  • A wine glass of white wine or cider (optional – it just adds heaps of flavour)
  • Sea salt and freshly ground pepper
  • 1 ltr stock (chicken or veg for a classic risotto), simmering
  • A good grating or dollop of cheese or butter, to taste
  • Fresh herbs, toasted nuts and/or grated Parmesan to finish

Top notch combos Celery, Blue, Apple & Walnut Finely slice or dice celery or celeriac. Sizzle it with the onions in step 1. Stir in a lump of blue cheese at the end, and top each serving with a mix of diced apple, toasted walnuts and fresh parsley. Roasted Cauliflower & Mature Cheddar Chop the cauliflower into smallish florets, toss with oil and roast till soft and golden. Fold the roast florets into the risotto and finish with grated cheddar and some finely chopped parsley. Tomato & Ginger Use miso broth instead of stock here, and skip the cheese. Roast a punnet of cherry tomatoes till soft and sweet. Grate fresh ginger into the rice toward the end, then stir in the roast tomatoes. Finish with toasted sesame seeds and fresh coriander leaves. Beetroot, Mascarpone & Almond Peel and finely dice the beetroot. Sizzle it with the onions in step 1. Fold in a dollop of mascarpone at the end and finish with fresh basil, Parmesan and chopped toasted almonds.

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Method

1. Heat a splash of olive oil in a large pot over a medium heat. Add the onion and any root veg, if using. Gently cook till the veg are glossy and tender.
2. Tip in the rice and let it crackle and pop for a few mins. Pour in the wine and let the rice guzzle it up.
3. Add a crack of black pepper and cook for a min or 2 before adding the first ladle of stock.
4. Set a timer for 20 minutes. Lower heat to a simmer and add the stock to the rice, little by little, till the timer goes off. If you’re using softer or roasted veg, add it to the pan about 5-10 mins before the timer goes off.
5. Fold in the cheese or butter. Taste and adjust the seasoning if you like, and add a tiny bit more stock if needed. You want the risotto to have a creamy texture and not be too thick.
6. Scoop the risotto onto warm plates and top it off with a glug of olive oil, a few fresh herbs, a little Parmesan or some toasted nuts.
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