Matt Moran’s Spring Green Risotto
Spring green risotto by Matt Moran
“Many people think of risotto as a time-consuming dish, but it’s actually quite quick to cook. I get the rice on, then prep my veggies as it’s cooking, leaning over to stir as needed.”
Preparation time: 10 minutes Cooking time: 25 minutes
- 1 tablespoon olive oil
- 60 g butter, diced
- ½ leek, white part only, diced
- 2 garlic cloves, finely chopped
- 200 g arborio rice or vialone nano rice
- 100 ml vermouth or dry white wine
- 1 litre (4 cups) hot vegetable stock (see note)
- 150 g frozen peas, defrosted
- 100 g sugar snap peas, trimmed and halved
- 1 bunch asparagus, tough ends trimmed, thinly sliced
- 1 zucchini, thinly sliced
- Large handful of baby spinach
- 40 g finely grated parmesan, plus extra to serve
- Coarsely chopped thyme and mint, to serve
- Finely grated lemon rind, to serve
- Heat the olive oil and a third of the butter in large saucepan over medium-high heat until the butter foams, reduce heat to low-medium, add leek and garlic and stir for 6-8 minutes until tender and translucent.
- Add the rice, stir for a minute or so to toast the rice and coat it oil, then add vermouth or wine and bring to the boil.
- Add in the hot stock, one ladleful at a time, stirring until each ladleful is absorbed before adding the next. Stir for 10-15 minutes until the rice is almost tender.
- Stir in the peas, sugar snap peas, asparagus and zucchini and cook for a minute or two until bright green and tender, then stir through the baby spinach to wilt.
- Stir in the parmesan and remaining butter to combine and serve hot, scattered with thyme, mint and lemon rind.
Note: An excellent stock is key to a good risotto and for this vego version, I make my own to be sure of its quality. It’s super-simple – you don’t even need to peel the vegetables. Coarsely chop 2 carrots, 2 field mushrooms, 1 brown onion, 1 celery stalk and the green part of the leek and combine in a large saucepan. Add 1 halved head of garlic, 6 thyme sprigs and 1 tsp black peppercorns. Add 1.5 litres cold water and a good pinch of salt, then bring to the boil. Reduce heat to medium and simmer for about an hour for the flavour to develop, then strain through a fine sieve (discard the solids). You can use the stock straight away or freeze it in containers for later.
This recipe is from Matt Moran’s Cook Book Australian Food: Coast & Country