A lovely light risotto with lemon-infused rice, peppery rocket, creamy soft ricotta and roasted hazelnuts. Ideal as a one-dish meal or with Honey Glazed Roasted Vegetables and tossed greens.
6 cups chicken or vegetable stock, heated
knob of butter
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 tsp rosemary, finely chopped
1 1/4 cups risotto rice, we used
Ceres Organics Arborio Rice
1/2 cup white wine
finely grated zest 1 lemon
2 tsp lemon juice
large handful rocket,
1 cup Parmesan, freshly grated
knob of butter
sea salt and freshly ground pepper
1/3 cup roasted hazelnuts, roughly chopped – we used Roasted Spray-Free Hazelnuts from Huckleberry Farms
Put the stock in a saucepan, heat and keep warm.
Melt the butter with the oil in a saucepan over a medium heat.
Add the onion, garlic and rosemary with a good pinch of salt, cover and cook until the onion is soft but not coloured.
Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm.
Add the wine and stir until most of the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next. When the risotto is tender to the bite and has a creamy consistency (this should take about 20 minutes), add half the lemon zest and all the juice, rocket, Parmesan and butter, and stir to combine. Season if needed.
Place the risotto in warm shallow plates and top with spoonfuls of ricotta, remaining lemon zest and hazelnuts. Grind over a little freshly ground pepper and a drizzle of good olive oil. Serve immediately. Serves 4-6
To roast nuts: Spread the nuts out in a single layer in a shallow baking pan and place in an oven preheated to 180˚C. Shake the pan every few minutes until the nuts are golden. Watch carefully as nuts can brown very quickly. Tip into another dish to cool.