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Vegetable Risotto by Luke Selby

Vegetable Risotto by Luke Selby

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.



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 Carrot, diced
3 Sticks of celery, diced
2 Courgette, diced
2 Red peppers, diced
100g Green beans, diced
2 Spring onions, diced
1 Bunch of basil, sliced
60g Crème fraiche
100g Parmesan
50g Spinach
2 Pinch of black pepper
1/2tsp Salt

250g Cherry tomatoes, halved
50ml Olive oil
1/4tsp Salt
1 Pinch of black pepper
50g Pine nuts, toasted
1 Bunch of basil, picked






Sweat the onion and garlic in the olive oil until soft. Add the rice and coat until translucent.

Deglaze the the white wine and reduce until completely evaporated. Then start cooking with the vegetable stock. Slowly adding the stock ladle by ladle 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 cr ème fraiche and parmesan in thoroughly. Finally, add the spinach, stir and remove from the heat.
Mix and marinade 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