Bottom-of-the-fridge Risotto
Servings Prep Time
4 20minutes
Cook Time
30-40minutes
Servings Prep Time
4 20minutes
Cook Time
30-40minutes
Ingredients
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.