• Top Restaurant near me Michelin London Essex Best French Brasserie Food Bar Pub Vegetable Risotto Recipe

    French Restaurant Vegetable Risotto

    Galvin at Windows’ Senior Sous Chef Ben Hobson shares one of his recipe for you to cook at home: Vegetable risotto, crispy ham & poached hens egg.

    Michelin French Restaurant Vegetable risotto

    Recipe for amateur home cooks

    Recipe for amateur home cooks


    Serve 2

    Olive oil
    1300ml Vegetable stock
    1 medium leek
    1 medium carrot
    1/2 onion – optional
    2 clove garlic – optional
    Half head broccoli
    Frozen peas
    2 eggs
    2 pieces Parma ham – optional
    100g butter
    200g Parmesan


    Wash and peel the carrot, leek and broccoli and cut to small and even size.
    In a wide based pan, add olive oil, sweat garlic & diced onion to soften. Toast the rice (add 50ml white wine if you wish).

    Add the chicken stock cube to 1300ml water and bring to the boil. You can add more water later if needed

    Add the stock slowly to the rice, boiling continuously

    After 9 minutes, add the carrot; after 2 more minutes, add the leeks; after 1 more minute, add the peas and broccoli. Cook for one more minute. Then lower the heat. Add salt and pepper as needed.

    Cook to your preference, between 13 and 18 minutes in total.

    Bring a small pan of water to the boil with a splash of white wine vinegar and a touch of salt. Drop the eggs carefully, and allow to roll in the boil for 1 minute, then turn it down by half. Allow to sit and poach for a further 2 minutes, remove and drain.

    Cook the Parma ham  in the oven. 180’c for 12 minutes until crispy.

    Add the butter and stir in gently, using a silicon/ wooden spoon, or toss the rice.

    Then add the Parmesan. Mix well and serve. Enjoy.

    For more recipes and news about Galvin Restaurants, follow us on Instagram @Galvinrestaurants

    Best Restaurant near me Michelin London Essex Top French Brasserie Food Bar Pub