This is a version of a classic risotto from Raymond Blanc that I learnt while working for him at Le Manoir aux Quat'Saisons. It's so delicious; the vivid colours really reflect the summer.
Ingredients
Risotto
- 1L TRUEfoods Vegetable Stock
- 1 Large white onion
- 3 Cloves of garlic
- 100ml Olive oil
- 200ml White wine
- 400g Risotto rice
- 1 Leek, diced
- 2 Carrots, diced
- 3 Sticks of celery, diced
- 2 Courgettes, diced
- 2 Red peppers, diced
- 100g Green beans, diced
- 2 Spring onions, diced
- 1 Bunch of basil, sliced
- 60g Crème fraîche
- 100g Parmesan
- 50g Spinach
- 2 Pinches of black pepper
- 1/2 tsp Salt
Garnish
- 250g Cherry tomatoes, halved
- 50ml Olive oil
- 1/4 tsp Salt
- 1 Pinch of black pepper
- 50g Pine nuts, toasted
- 1 Bunch of basil, picked
Method
- Sweat the onion and garlic in the olive oil until soft. Add the rice and coat until translucent.
- Deglaze with the white wine and reduce until completely evaporated. Then start cooking with the vegetable stock, adding it slowly ladle by ladle and working it continually each time until the rice absorbs the stock. After 5 minutes of cooking add the leek with more stock and cook for 2 minutes.
- Then add the celery and carrot, more stock and continue to cook. At this stage the rice, when squeezed, should break into 3 equal parts. When this happens add the beans, courgette and red pepper. Continue to cook slowly.
- Add the basil and spring onion, and mix well. Mix the crème fraîche and parmesan in thoroughly. Finally, add the spinach, stir and remove from the heat.
- Mix and marinate the garnish ingredients.
- Finish the top of the risotto with the tomatoes, basil and pine nuts. Serve with extra grated parmesan.
Photography credit: Jodi Hinds