This melt-in-the-mouth vegetarian creamy risotto is perfect for using up your glut of lettuce in your allotment. The not so traditional ingredients, make this a perfect summer comfort dish. Using my delicious chilled sorrel and lettuce soup instead of stock makes this risotto not only flavoursome but creamy too.
The finishing touch is of this healthy risotto is up to you! You can keep it simple and serve it just with grated Parmesan. It is my favourite way of serving this dish. Curled up on the sofa watching one of my favourite food programmes. A good glass of red wine. Bliss!
Make it fancy
Make this creamy risotto fancy by adding edible flowers. They are so easy to grow in the allotment or your back garden. Perfect repellents and they ad a lot of colour and joy to your garden.
Use up your glut of courgettes
Or use up your glut of courgette by adding lightly fried courgette and parmesan. For extra colour and a kick, add a courgette flower. Make it fancier, add a stuffed deep fried courgette flower.
Do you like it crispy or vegan?
Like it a bit meatier? Crisp up some pancetta or Parma ham in the oven at 200C and sprinkle it over this creamy risotto. Or serve it with big prawns! You can use so many delicious toppings including goat cheese, chorizo or salmon or make it vegan with chargrilled peppers.
Happy experimenting and enjoy this delicious dish.
Gerla
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Creamy sorrel risotto
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: main course
- Method: stove
- Cuisine: Italian cuisine
Description
This creamy sorrel risotto is true comfort food and perfect to use up your glut of courgettes. Instead of using stock, I have used my delicious chilled sorrel and lettuce soup as a base. It is much leaner and makes it very healthy.
Ingredients
- 130 gram of Arborio rice
- half an onion
- 350 ml of my sorrel and lettuce soup
- pinch of salt
- 25 grams of Parmesan and extra for serving
Instructions
- Cut the onion in half and add to mixing bowl
- Chop – 5 seconds on speed 5
- Scrape the bowl clean
- Add 25 grams of butter – fry – 10 minutes on 120C on speed 1
- Scrape the bowl clean
- Add the rice – fry – 1 minute on 120C speed 1
- Add the sorrel and lettuce soup – cook – 15 minutes on 100C on speed 1
- Now add the parmesan – cook 1 minute on speed 0.5
- Let the risotto rest for 1 minute
- Ready to serve and add your toppings
Don’t have a Thermomix? Here is the adapted recipe:
- Chop the onion
- Melt the butter in a pan big enough to cook the risotto.
- Fry the onions on medium heat until soft ( approx. 10 minutes, add a bit of salt to speed up the process)
- Add the rice and fry for 1 minute.
- Poor enough soup in the pan to cover the rice.
- Over the next 15 minutes add the sorrel and lettuce soup bit by bit. Stir regularly
- Make sure the rice is not overcooked. It still should have a bite. If there is not enough liquid you can add a bit of stock.
- Now add the parmesan and stir
- Season with salt.
- Let the risotto rest for 1 minute
- Ready to serve and add your toppings
Notes
If you like a more liquid risotto then you can add stock at the end.
Keywords: risotto, sorrel risotto, lettuce risotto, sorrel and lettuce risotto, lettuce recipe, sorrel recipe
