Le­mon, Rocket and Ri­cotta Risotto with Roasted Hazel­nuts

Dish - Everyday Dish - - Mains -

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

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