RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 200g Arborio Rice
  • 1L Massel Liquid Vegetable Stock
  • 1 Onion, diced
  • 2 Garlic Cloves, rougly chopped.
  • 100mLs Chardonnay
  • 150g Peas
  • 150g Green Beans, chopped
  • 150g Snow Peas, chopped
  • 150g Celery, diced
  • 3 tablespoons of Cobram Estate Extra Virgin Olive Oil
  • Pinch of salt
  • Coles Parmesan Cheese, to taste
  • 50g Lurpak salted butter, plus extra for frying
  • 2 tablespoons thickened Cream

To Serve:

  • Goats cheese
  • 1 bunch Watercress
  • 100g Pumpkin Seeds

 

METHOD:

  • In a pot over a hot stove, heat the stock to a rolling simmer.
  • Take a pan and put over high heat. Add in butter and olive oil. Once butter has melted, add in onion and celery and stir as ingredients soften. Add in garlic and continue to stir. Do not brown ingredients. Add a pinch of salt, to taste, and continue to soften ingredients.
  • Add rice to pan and fry off until rice is slightly darker in colour. Add in Chardonnay and continue to stir until all the liquid has evaporated.
  • Add in a few tablespoons of hot stock to the pan and continue to stir. Repeat this process each time the liquid has evaporated from pan, until all stock has been used up.
  • Add peas, snow peas and green beans to the pan, stirring though to lightly cook.
  • Grate parmesan cheese over pan. Add in cream and butter and stir through so risotto is creamy.
  • Serve risotto, topped with pieces of goat’s cheese, watercress leaves and pumpkin seeds.

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