No Stir Vegetable Risotto
An easy no-stir risotto, inspired by the Italian classic, risotto primavera, which celebrates the best of seasonal spring vegetables.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200C/180C fan. Set a large casserole pan over a medium-low heat and melt half of the butter and the olive oil. Add the finely chopped onion and sliced leeks. Season generously with salt and pepper and cook for 10 minutes, until softened. Add the finely chopped garlic cloves and cook for 2 minutes, until golden.
Step 2
Increase the heat to medium, add the arborio rice and stir to coat in the buttery onions and leeks. Pour in the white wine (if using) and bubble until all the liquid has been absorbed.
Step 3
Next add the hot vegetable stock and bring to the boil. Cover with a lid and place in your oven for 15 minutes.
Step 4
After 15 minutes remove the risotto and add the runner beans. Replace the lid and place back in your oven for 5-10 minutes, until the rice is cooked and the beans are tender.
Step 5
Once the rice is cooked, add the grated parmesan and the remaining butter and stir until thick and creamy. Season to taste with a little more salt and pepper and serve with the remaining parmesan.
- Ingredients
- Based on 4 servings
-
200ml White Wine, approx. 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Leeks, washed and thinly sliced 1x Sainsbury's Leeks Loose -
320g Runner Beans 2x Sainsbury's Traditionally Sliced Runner Beans 160g -
300g Arborio Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
50g Unsalted Butter, cubed 1x Sainsbury's British Butter, Unsalted 250g -
900ml Vegetable Stock, hot 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
60g Veggie Parmesan Cheese, grated, plus extra to serve 1x Stamford Street Co. Italian Hard Cheese 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g