adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beautiful sorrel risotto
0 Likes
Total Time:
1 hour
Creamy cheese-infused green risotto bursting with freshness.
Ingredients:
  • ½ lemon
  • extra virgin olive oil
  • 2 litres organic vegetable or chicken stock
  • 1 large onion peeled and finely chopped
  • 3 sticks celery trimmed and finely chopped
  • 600 g risotto rice
  • 250 ml vermouth or dry white wine
  • 1 goat's cheese approximately 100g
  • 1 teaspoon fennel seeds
  • 1 dried red chilli
  • 2 tablespoons butter
  • 1 clove garlic peeled and chopped
  • 1 whole nutmeg
  • 300 g sorrel washed and dried
  • sea salt
  • freshly ground black pepper
  • 1-2 handfuls Parmesan cheese freshly grated, plus extra for serving
Instructions:
  • 1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Simmer stock in a saucepan and keep warm. 3. In a large pan, cook onion and celery in olive oil for 15 minutes until softened. 4. Add rice and turn up the heat, stirring constantly. 5. Pour in vermouth or wine, stir until alcohol evaporates. 6. Gradually add warm stock, stirring until absorbed, about 15 minutes. 7. Roast goat’s cheese with fennel seeds and red chilli in oven for 10 minutes. 8. In a saucepan, heat butter and olive oil, add garlic, nutmeg, and sorrel. Cook until wilted. 9. Remove sorrel from heat, chop finely, season to taste. 10. Off the heat, stir sorrel, remaining butter, Parmesan, lemon juice into rice. 11. Season with salt and pepper, let rest for a minute. 12. Serve risotto garnished with lemon zest, olive oil, and Parmesan, with roasted goat’s cheese on the side.

Similar Recipes