Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Allotment rissoto. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Allotment rissoto Recipe. Now he's grown his squash, Cleve West (have we mentioned the fact that he has won innumerable RHS Gold Medals for his gardens at the chelsea Flower Show. Spring risotto also works well with asparagus tips or broad bean tops.
You can have Allotment rissoto using 13 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Allotment rissoto
You need 140 g of rissoto abborio rice.
It’s 400 ml of water.
Make ready 1 of stock cube.
Take 1/2 of courgette.
You need 1/2 of aubergine.
It’s Handful of podded peas.
Take Handful of podded broad beans.
Prepare 1/2 tbsp of grain mustard.
Prepare of Salt and pepper to season.
It’s 1 tsp of dried oregano.
Prepare 2 of dried bay leaves.
Take of Hard grated cheese, e.g. parmesan to serve.
Take 2 tbsp of olive oil.
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Allotment rissoto step by step
Add 1 tbsp oil into a pan and add rice. Cook for 1 minute, stirring continuously to prevent burning..
Stir through mustard. Add beans and peas..
Crumble in stock cube, add herbs, bay leaves and seasoning. Add a splash of water and stir..
Keeping to a low heat, stir occasionally and once the water is absorbed, add more. Continue to do so until the water is used and rice is cooked. Add more water as required..
Meanwhile, slice aubergine and courgette into thin slices. Toss in remaining oil. Grill or fry lightly and set aside..
Once rice is cooked add veg and stir lightly. Cook for a few minutes longer then serve with a shaving of hard cheese. Enjoy!.
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