- 31/2 cups of stock + 3 cups of water
- 4 Tbsp unsalted butter
- 1 med white onion, diced
- 2 cups aborio rice
- 1 cup wine
- 1 cup grated parmesan
Melt butter over med heat. Once foaming subsides add onion and 1/2 tp salt. Cook for 9 mins until onion is transparent. Add rice stirring constantly until kernal edges are transparent. Add wine until absorbed. Add 3 cups of warm stock, simmer for 12 mins until liquid has absorbed. Add 1/2 cup at a time of stock (every 3-4 mins) until rice is cooked.
Roast pumpkin and toss through risotto with peas. Stir through parmesan.
As an alternative stir through mint, asparagus and lemon rind with parmesan.
Herbed Lentil Pilaf
DRESSING
In a large saucepan heat oil and cook the onion, ground coriander and garlic over low heat for 5 mins. Stir in the rice and 500mls water. Cover the pan and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the liquid has absorbed. Remove from the heat, fluff the rice with a fork and leave covered for a further 10 minutes.
Meanwhile (or in advance) make the dressing. Mix ingredients in a jar with a lid, add salt and pepper and she to combine.
Add lentils to the warm rice along with the spring onions and herbs. Pour the dressing over the top and mix to combine.
* Serves 6 as a side dish
* More gluten free and easy, Robyn Russell