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Clean-out-the-fridge' vegetable risotto recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy white wine risotto with gluten-free ingredients, customizable with any veggies like corn, silverbeet, and peas. Great for using up leftovers!
Ingredients:
  • 2 corncobs, husk and silk removed
  • 1.25L (5 cups) vegetable stock
  • 4 stems rainbow chard or silverbeet
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, thinly sliced, leaves reserved
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • Parmesan rind, for flavour, plus finely grated parmesan, to serve (see tip)
  • 150g (1 cup) frozen peas
Instructions:
  • Carefully slice the kernels off the corncobs with a sharp knife and set aside. Place the cobs in a saucepan, add the stock, cover, and bring to a boil over medium heat. Reduce heat to low and simmer gently.
  • Separate silverbeet leaves from the stalks, thinly slice the stalks, and chop the leaves. Heat oil in a large saucepan, then sauté onion, celery, and silverbeet stalks until soft. Stir in garlic and rice until rice looks slightly glassy, about 1 minute.
  • Pour a generous ladleful of the simmering stock to the rice and stir diligently until fully absorbed. Mix in the corn kernels and the parmesan rind. Gradually add the rest of the stock, one ladleful at a time, stirring until each addition is absorbed. Keep this up for 8-10 minutes until the rice is al dente and the risotto is luxuriously creamy.
  • Combine the peas and silverbeet with the rice, stirring until the peas are heated through and the silverbeet is wilted. Serve the risotto in bowls, topping each with grated parmesan and celery leaves before serving.

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