Chewlog

Seriously Green Risotto

July 25, 2005 mains, vegetarian

A bit over a week ago, before I began the Chewlog, the lovely Ann joined me for dinner.

As we dined I told Ann of my yet to be named chewlog. It is an idea that I have been sitting on for sometime. (At least five months!!!! )

The general gist of the Chewlog is too log my dinner parties – complete with recipes, a photo and of course an anecdote from the evening.

As I declared it was time to blog, we ate Seriously Green Risotto and work-shopped the name of this blog. I knew that chew wasn’t an available domain, so on the Chewtastic suggestion of Chewlog– ann announced that it would be “cute with a bite”.

Note: Jimmy this is the Seriously Green Risotto you missed out on! :0

Seriously Green Risotto

Serves 4 (with light salad and bread)
Prep: 20 min
Cook time: 45 min

Ingredients:
500g arborio rice
1 leek
2 sticks of celery
Garlic
1 zuchinni
A knob of butter
1tblspoon of butter
300ml of cheap white
1.25 liters of vegie stock
4/5 handfuls of baby spinach
One bunch of asparagus
2 handfuls of mixed parsley and basil
A shit load… 1.5 cups of pecorino (or parmesan)

If its green – its full of b.

1. Cube the celery, slice the leek, chop the garlic, grate the zucchini and wash the baby spinach. Next break the ends off your asparagus and chop into bite sized chunks. Lightly chop the herbs.
2. In a small pot, heat your stock to a soft boil. The general idea is that you will ladle the stock into your risotto one at a time as it cooks and forms.
3. While the stock is heating grab a larger heavy based pot and heat three lugs of oil. Throw in the celery, leek and garlic to saute for 5 min until soft.
4. Add the alborto rice and stir for a minute before adding wine and one ladle of stock. Stir until absorbed.
5. Once absorbed, add another ladle of stock stirring untill absorbed.
6. Continue this process until most of the stock has been absorbed.
7. In the last stages throw in the asparagus and zucchini and continue the absorbtion.
8. Once all of the liquid absorbed, remove from heat and quickly throw in all the herbs, pecorino and a dob of butter. Stir through risotto and serve.
9. Garnish with some of the pecorino and a little left over herb.
10. Gush at the vitamin b and creamy warmth of risotto.

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