Lemon, Rocket and Ricotta Risotto with Roasted Hazelnuts
A great one-dish meal of lemon-infused rice, peppery rocket, creamy soft ricotta and crunchy roasted hazelnuts.
To roast nuts: see Kitchen Notes page 141
Put the stock in a saucepan, heat and keep warm. Melt the butter with the oil in a saucepan over a medium heat. Add the onion, garlic and rosemary with a good pinch of salt, cover and cook until the onion is soft, but not coloured.
Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm (toasted). Add the wine and stir until most of the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency ( this should take about 20 minutes), add half the lemon zest and all the juice, rocket, Parmesan and the butter and stir to combine. Season if needed.
To serve: Place the risotto in warm shallow plates and top with spoonfuls of ricotta, the remaining lemon zest and the hazelnuts. Grind over a little freshly ground pepper and a drizzle of good olive oil. Serve immediately. Serves 4–6