Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
_540_650_s_c1.jpg)
This risotto recipe is fresh, healthy and bursting with fresh green vegetables. The roasted garlic gives it a rich, caramelised texture.
Recipe taken from The Italian Deli Cookbook by Theo Randall (Quadrille, £26) Photography: Lizzie MaysonBring a pan of salted water to the boil and add the asparagus, sugar snap peas, mint leaves and frozen peas. Cook for 3 minutes, then scoop out a cupful of cooking water. Drain the remainder and set aside.
Pour the cupful of reserved cooking water back into the pan and bring to the boil. Boil the garlic cloves for 10 minutes, until soft. Remove with a slotted spoon and place in a separate saucepan with 2 tablespoons of the olive oil. Reserve the water.
Fry the garlic on a gentle heat for 10 minutes, turning the cloves occasionally so the garlic goes lightly golden.
Using a hand blender or liquidizer, blitz half the cooked vegetables with a splash of the cooking water until you have a thick green purée. Set aside.
Place a large saucepan on a medium heat. Add the remaining olive oil along with the celery and onion and cook for 3 minutes. Add the rice and cook for another 3 minutes, then pour in the wine and cook until absorbed.
Gradually start adding the stock, a ladleful at a time, for about 15 minutes, stirring from time to time, until the rice still has a bite but is not crunchy. The risotto should be very wet at this stage, almost soupy.
Add the remaining vegetables and cook for a further 6 minutes, then add the vegetable purée and basil leaves. Cook and stir for 5 minutes until the liquid is reduced, combined and coats the rice.
Check the seasoning, then place a tight-fitting lid on the pan and turn off the heat. Leave for 2 minutes, then remove the lid and give the risotto a good stir. Peel the cooked garlic.
Serve the risotto in bowls, topped with the garlic, sprinkled with some black pepper and drizzled with more olive oil.
Bring a pan of salted water to the boil and add the asparagus, sugar snap peas, mint leaves and frozen peas. Cook for 3 minutes, then scoop out a cupful of cooking water. Drain the remainder and set aside.
Pour the cupful of reserved cooking water back into the pan and bring to the boil. Boil the garlic cloves for 10 minutes, until soft. Remove with a slotted spoon and place in a separate saucepan with 2 tablespoons of the olive oil. Reserve the water.
Fry the garlic on a gentle heat for 10 minutes, turning the cloves occasionally so the garlic goes lightly golden.
Using a hand blender or liquidizer, blitz half the cooked vegetables with a splash of the cooking water until you have a thick green purée. Set aside.
Place a large saucepan on a medium heat. Add the remaining olive oil along with the celery and onion and cook for 3 minutes. Add the rice and cook for another 3 minutes, then pour in the wine and cook until absorbed.
Gradually start adding the stock, a ladleful at a time, for about 15 minutes, stirring from time to time, until the rice still has a bite but is not crunchy. The risotto should be very wet at this stage, almost soupy.
Add the remaining vegetables and cook for a further 6 minutes, then add the vegetable purée and basil leaves. Cook and stir for 5 minutes until the liquid is reduced, combined and coats the rice.
Check the seasoning, then place a tight-fitting lid on the pan and turn off the heat. Leave for 2 minutes, then remove the lid and give the risotto a good stir. Peel the cooked garlic.
Serve the risotto in bowls, topped with the garlic, sprinkled with some black pepper and drizzled with more olive oil.
15 minutes
Serves 18-22 scones
