French Restaurant Vegetable Risotto

Ingredients

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
Salt/pepper

Method

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.

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