Castelli Recipes

Vegetalia and Herb Risotto

Ingredients (serves 4)

6-8 Spring onions (chopped)
1-1.5 Litres Chicken or Vegetable Stock
30g Butter or Margarine
2 Tbsp Olive Oil
3 cloves Garlic (peeled & sliced)
340g Risotto or Arborio Rice
100g Vegetalia Cheese
15g Fresh herbs (chopped), e.g. basil, parsley
Salt and freshly ground Black Pepper

Method

Bring stock to a gentle simmer
Melt half the butter or margarine in a large pan with the oil.
Gently fry the onions for 2 minutes
Add the garlic and rice and cook for 2 minutes stirring continuously
Gradually add the stock stirring continuously until the rice is thick and creamy
Stir in half the Vegetalia, remaining butter and herbs
Season and cook for 1 minute
Sprinkle the remaining Vegetalia to serve
 

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