Herbal Risotto

[dragondonaldson]

Inspired by both this website & the fact that I had nothing in the fridge.

100g cheese (some cheddar/ some parmesan)
Sprig of Rosemary
Sml Handful of parsley
Sprig or 2 of Thyme
1 leek
4-6 cloves of garlic
50g olive oil
100g white wine
2 tbs of vegetable or chicken stock (massells as vegetarian option)
1100g water

Pulverise cheese for 10 seconds on speed 9 then put aside.
Pulverise Rosemary(if using fresh sprig- without stalk) for 5 seconds, then add leek, garlic and other herbs. chop on speed 8 for 5-10 seconds to desired texture. Add oil & saute` for 2 mins at 100C  on speed 1.
Insert Butterfly and add rice & wine. Saute` for another 2 mins on 100C on reverse soft.
Add stock & Water and cook for 17mins at 100C on reverse soft.
Pour out into serving dish and stir through cheese.

So easy & Nurturing!

[judydawn]

It's amazing what you can rustle up when there is nothing much in the fridge - good one DD.

[Nay-nay]

Excellent ~ the best recipes have come about for that exact reason. 

[Katya]

Looks good DD - how much rice did you use for that amount of water?

[cookie1]

This sounds just what I need after car runs. Thanks.

[Mamacrooks]

Hi, just wondering the rice quantity? Thanks

[EmeraldSue]

Hi mama cooks. I haven't tried this recipe, but most risottos have a 3:1 quantity of liquid to rice, so I would try 400g of rice. Goodluck  and please let us know how you get on 

[Cuilidh]

I got all excited, thinking that at last I had a vegan risotto recipe to try out ... sadly, not vegan.  Disappointed!  In fact, if you use the chicken stock, it is not even vegetarian (although the Massell stock is vegetarian) Hope everyone else enjoys it, though.