I love making risotto. A lot of people claim it’s quite difficult to make, but I’ve never experienced any problems with it … It’s easy to make and it’s so nice and creamy to eat. The only problem I have with risotto is that it can be very heavy. Not this one though, as I’ve substituted the parmesan cheese for ricotta. The risotto is still very creamy, but you’ll be able to eat an entire bowl without feeling bloated!
Check it out:
The shopping list for 2:
- 2 leeks
- 1 stalk of white celery
- a couple of branches of fresh thyme
- 1 shallot
- 2 big spoons of ricotta
- a bit of butter
- 200g risotto rice (I like to use arborio)
- a glass of dry white wine (and en extra one for you if you like)
- 4 dl vegetable stock
- some olive oil
- (black) pepper and salt to taste
Prep the veggies: cut up the shallot into tiny bits, cut up the celery in little cubes and slice up the leeks into fine strips. Use only the white part of the leek for this recipe.
Heat up some olive oil in a pan with high sides. Braise the shallots, the celery and the leek with the thyme about 10 minutes on a low heat. Increase the heat and add the risotto rice. Stir well and immediately pour over the glass of white wine (the one you aren’t drinking yourself!).Let the wine evaporate whilst stirring a bit in order for the rice not to burn. Add one ladle of stock to the rice and veggie mixture. Stir, cover up with a lid and let it simmer at a low heat until the stock has been taken in by the rice. Repeat until all the stock is gone, and don’t forget to give it a stir now and then.This will make your risotto creamy.
After about 20 minutes, your risotto will be ready. Take of the heat and stir in the butter and ricotta. Season with pepper and salt to taste.
You can serve this with a veggie quorn steak or with a nice piece of white fish like sea bass if you want to.