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The green beans and thin carrots from our partner farm in Kent work amazingly in this tasty Risotto. Thanks Martin (the farmer there), our satisfied stomachs are very appreciative of your hard work! Shallots instead of onions also work really well in this recipe.
- 1 vegetable stock cube (or powder)
- 1 onion
- 1 stick of celery
- vegetable/sunflower oil
- 40g butter
- 300 g risotto rice
- 125 ml white wine
- 300 g green beans or peas
- 100g carrots
- 1 courgette
- 2 teaspoons of oregano, 1 teaspoon of paprika
- 120 g grated Parmesan cheese , plus extra for topping
- ½ a lemon
- Fresh chilli, finely sliced, optional.
- Peel the onion, trim the celery, then finely chop or coarsely grate them. Boil water and mix in the stock cube, set to one side.
- Gently heat 1 tablespoon of oil and half the butter, add the onion and celery into a high-sided pan on a low heat. Season with salt and black pepper and cook for 5 to 10 minutes, stirring occasionally.
- Cut up the carrots, and green beans into small bits (no bigger than 2cm), cut the courgette slightly larger and throw them all in with the herbs, turning up the heat a little. Stir well and let them soften for a few minutes.
- Add the rice and stir for 2 minutes, so it collects the flavour. Pour in the wine and stir.
- Add a ladleful of hot stock, add the juice and zest from half the lemon and any chilli if using. Cook, adding more stock and, if you like, a splash or two more wine when the risotto starts to dry.
- After about 10 minutes turn down the heat a little and add the Parmesan and the other half of the butter. Taste and add more lemon, salt and pepper if you feel it needs. Put the lid on and let it cook for another 5 minutes or until the rice is soft but still with a tiny bit of bite.
- Finish with a drizzle of olive oil and a covering of parmesan.
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