Bottom-of-the-fridge Risotto


The best thing about risotto is that it makes everything taste better!

Sad carrots, that half a zucchini you have left, a handful of spinach, one or two lonely mushrooms: et voila! creamy, hearty, filling deliciousness!

You’ll find that’s exactly what in this risotto, but it works just as well with the bits and bobs you have lurking around your vegetable drawer. I find Wednesday nights is the best time to make this, in anticipation of our Thursday delivery!

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Bottom-of-the-fridge Risotto
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Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. In a large, heavy-bottomed pot, saute the onion in a little olive oil over medium heat.
  2. Add the diced celery and carrot and saute until soft and browning.
  3. Add the garlic and saute for 1 minute.
  4. Add the rice and stir for two minutes to coat in the oil.
  5. Add the wine and turn the heat down to medium. Stir constantly until the rice has absorbed the wine.
  6. Add stock, a ladleful at a time, while stirring, until the rice has absorbed all the stock.
  7. Add the rest of your veg - the zucchini and the spinach, and stir.
  8. Add the butter and cheese and stir to melt. The added veg should be cooked, but if not, add a little more stock or water.
  9. Taste for seasoning and serve with a drizzle of olive oil, some extra flaky sea salt, cracked black pepper and more parmesan grated over.

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