serves
4-6
prep
10 minutes
cook
3 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
3
minutes
difficulty
Easy
level
Ingredients
- 1 l vegetable stock
- 1 bunch thyme
- 1 lemon, juiced and rind reserved
- ½ tsp fennel seed
Risotto
- 1½ cup risotto rice
- 2 tbsp olive oil
- 1 onion, minced
- 1 garlic, minced
- 1 tsp thyme, minced
- 3 baby carrots, sliced into discs
- 3 yellow zucchini, sliced into discs
- 3 zucchini flowers, sliced into discs
- 3 asparagus, sliced into discs
- ½ cup grated parmesan cheese
- chopped mint and basil, to garnish
- black pepper, to taste
Instructions
Infuse vegetable stock with thyme, lemon rind and fennel seeds by bringing it to the simmer on a low heat.
Meanwhile in a pot on a medium heat add olive oil, onions and garlic and cook until tender but not coloured. Add rice and cook for another 5 minutes coat with olive oil, to crack the rice and prepare it for stock.
Once your rice is cracked add one ladle of your infused stock at a time gently stirring and cooking it until it's absorbed. Continue this process until your rice is tender and stock has gone, about 20 minutes.
Add your sliced vegetables, parmesan cheese and lemon juice. Garnish with fresh herbs, season with salt and pepper and enjoy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
