Ready in 40 minutes
Serves 3 people
- 550ml organic stock (bouillon+hot water)
- 1 small onion
- 1 cloves of garlic
- 2 sticks of celery
- 45 g nutritional yeast
- 1 tablespoons olive oil
- Plant based butter
- 200 g risotto rice
250ml of white wine (optional)
- Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery.
- In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
- Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring (Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.)
- Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
- Taste the rice — is it cooked?
- Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove the pan from the heat, add 1 knob of butter and the Nutritional Yeast, then stir well.
- Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
This is just your super basic base of a risotto. Add any vegetables you have in your fridge to your risotto eg. Mushrooms, peas, carrots, broccoli, squash etc to add colour and veg into your dinner!