Spring risotto with parmesan crisps
- 100g parmesan, finely grated
- 3 tablespoons olive oil
- 2 shallots, finely diced
- 2 cloves garlic, crushed
- 1 fennel bulb, finely sliced
- 1 cup sliced button mushrooms
- 1½ cups risotto rice
- 2 cups hot reduced-salt vegetable stock
- 2 cups hot water
- 1 cup cherry tomatoes, halved
- 1 cup broad beansfavaX, shells removed
- fresh parsley, to garnish
1 Preheat oven to 160°C. Line a large flat oven tray with baking paper. Divide half of the parmesan into eight small piles on the tray. Cook for 4–5 minutes until bubbling and golden. Remove from oven and set aside to cool.
2 Meanwhile, in a large frying pan heat one tablespoon of the oil over medium. Add onion and garlic and sauté. Add fennel and mushrooms and cook, stirring, for 4–5 minutes until just tender.
3 Add rice to pan and stir. Add 1 cup of the stock and 1 cup of the hot water, allowing each to absorb before adding the remaining cups.
4 Add remaining parmesan, cherry tomatoes, broad beans and remaining oil to pan, stir and cook for 5 minutes to heat.
5 Divide risotto among 4 bowls, top with parmesan crisps and parsley and serve immediately.
Nutrition Info (per serve)
Total fat 17g
Saturated fat 6g
Dietary fibre 6g
Make it gluten free: Check stock is gluten free.
Make it vegan: Omit the parmesan. Check vegetable stock is vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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