Wild Rocket Risotto
Recipe: #30204
August 25, 2018
Categories: Rice, White Rice, Celery, Lettuce, Gluten-Free, No Eggs, Vegetarian, Alcohol, Wine, Vegetarian Dinner, more
"From our Saturday Newspaper The Weekend West. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (175.7 g)
- Calories 346
- Total Fat - 9.5 g
- Saturated Fat - 4.8 g
- Cholesterol - 19.5 mg
- Sodium - 420.5 mg
- Total Carbohydrate - 53.8 g
- Dietary Fiber - 1.6 g
- Sugars - 2.2 g
- Protein - 7.1 g
- Calcium - 174.3 mg
- Iron - 0.6 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
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.
Step 2
Heat the stock in a large saucepan.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Remove from the heat and stir in the butter, parmesan cheese and wild rocket and serve immediately.
Tips
No special items needed.
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