August 25, 2018
Comfort Food, Dinner, Main Dish,
Rice, White Rice, Vegetables, Celery, Lettuce , Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Alcohol, Wine more
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"From our Saturday Newspaper The Weekend West. Times are estimated."
Wash the rocket well and bring a large saucepan of salted water to the boil and blanch the rocket for 2 minutes, then remove with a wire skimmer or slotted spoon and drain well and then roughly chop the leaves and set aside.
Heat the stock in a large saucepan.
Heat the oil in a large frying pan over medium heat and sweat the onion and celery with a pinch of salt for 3 to 4 minutes and then add the garlic and cook for another 2 minutes and then increase the heat to high and add the rice, stirring continuously for 2 to 3 minutes.
When the rice looks translucent, add the white wine and continue to stir and once the rice has fully absorbed the wine, reduce the heat to a simmer and begin adding the stock, one ladleful at a time and be sure to let the liquid fullyu absorb between additions.
Cook for 15 minutes, adding the stock and stirring regularly and then test the rice to see if it's cooked - it should be al dente - then season with salt and pepper to taste.
Remove from the heat and stir in the butter, parmesan cheese and wild rocket and serve immediately.
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