Risotto recipe
This risotto not only tastes great but it’s also a filling meal. However, it doesn’t contribute significantly to your 5 a day so try serving it with roasted roots in the winter or a fresh salad in the summer eg Rocket and tomato, simply drizzled with a little balsamic vinegar.
Lesley's recipe uses lactose free cheese, which she believes has the same properties in cooking as well as the same taste and nutritional benefits as regular cheese, with the obvious benefit of it being a versatile recipe not just for everyone but also the lactose intolerant community.
Ingredients
- 30 ml Olive oil
- 1 Medium onion, chopped
- 350 g Risotto rice
- 1 Large curl lemon rind
- 3 tbsp Fresh sage leaves, chopped
- 1.2 l Hot chicken or vegetable stock
- 100 g Lactose free cheese, grated
- 1 Squeeze lemon juice
- 1 Pinch of freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- In a large, shallow pan, heat the oil. Add the onion and gently fry for 10 minutes until softened. Stir in the rice, lemon rind and sage and gently fry for 2-3 minutes until the rice is opaque.
- Pour in the ¼ of the stock, and gently simmer, stirring, until all the stock is absorbed. Continue adding the hot stock, a little at a time, allowing it to be absorbed before more stock is added. Continue until the rice is just cooked.
- Remove the lemon rind from the cooked risotto and stir in the cheese. Season to taste with the lemon juice and plenty of freshly ground black pepper. Serve with roasted roots.
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Recipe courtesy of lactofree