Special Diet

Lemon and Herb Risotto

cook 30 mins
  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 head celery, finely chopped
  • 1 courgette, finely diced
  • 1 carrot, peeled and finely diced
  • 300 g (10 oz) arborio rice
  • 1.2 litres (2 pints) hot vegetable stock
  • good handful fresh mixed herbs (tarragon, parsley, chives, dill)
  • 100 g (3 1/2 oz) butter
  • 1 tablespoon finely grated lemon zest
  • 100 g (3 1/2 oz) freshly grated Parmesan cheese
  • salt and pepper
  • Heat the oil in a heavy-based saucepan and add the shallots, garlic, celery, courgette and carrot and fry slowly for 4 minutes or until the vegetables have softened. Add the rice and turn up the heat. Stir-fry for 2–3 minutes.
  • Add a ladleful of hot stock followed by half the herbs and season well.
  • Reduce the heat to medium-low and add the remaining stock, 1 ladleful at at time, stirring constantly until each amount is absorbed and the rice is just firm to the bite but cooked through.
  • Remove from the heat and gently stir in the remaining herbs, butter, lemon zest and Parmesan. Place the lid on the pan and allow to sit for 2 to 3 minutes, during which time it will become creamy and oozy. Serve immediately, sprinkled with freshly ground black pepper.
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