Lemon and Thyme Risotto Recipe
A version of the classic Italian rice dish topped with herby green vegetables
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 1 onion
- 2 celery stalks
- 1 garlic clove
- 1/2 tsp organic thyme
- 400 g organic arborio rice
- 1 litre vegetable stock
- A large handful of parsley
- 50 g parmesan or plant-based alternative
- natural fine sea salt
- organic cracked black pepper
- For the vegetables -
- 1 tbsp organic extra virgin olive oil
- 1 garlic clove
- 1/2 tsp organic thyme
- 100 g asparagus
- 100 g frozen peas
- Handful of spinach
- 1/4 lemon
- natural fine sea salt
- organic cracked black pepper
For the vegetables
- 1 tbsp organic extra virgin olive oil
- garlic clove
- 1/2 tsp organic thyme
- 100 g asparagus
- 100 g frozen peas
- Handful of spinach
- 1/4 lemon
- natural fine sea salt
- organic cracked black pepper
Instructions
- Finely dice the onion and celery and add to a large saucepan with the olive oil, salt and pepper.
- Fry on a medium to low heat for 10 minutes stirring regularly.
- Finely chop the garlic and add to the pan along with the thyme.
- Continue to cook for a further 2 minutes before stirring in the rice.
- Heat the vegetable stock in a separate saucepan and add a ladle to the pan.
- Stir the pot frequently until all the stock has been absorbed then add another ladle.
- Continue this process until you have used all all of the stock or the rice is cooked.
- This process may take 20-25 minutes. If the stock runs out before the rice is cooked, add hot water.
- Grate the parmesan and roughly chop the parsley. Add both to the pot, stir together, cover and leave off the heat.
- To make the vegetables, roughly chop the asparagus and add to a frying pan with the olive oil.
- Fry on a medium to high heat for 1 minute.
- Chop the spinach and add to the pan with the peas, garlic and thyme and cook for another 3 minutes.
- Squeeze the lemon over the top and season with salt and pepper.
- To serve, place a large portion of the risotto on a plate and garnish with the vegetables.
Comments & Ratings
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This risotto was a really fresh and tasty recipe, I need to use thyme more!