Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 3 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 head celery, finely chopped
- 1 zucchini, finely diced
- 1 carrot, peeled and finely diced
- 300grams arborio rice
- 1.20L vegetable stock, hot
- 1 handful good fresh mixed herbs, tarragon, parsley, chives, dill
- 100grams butter
- 1tablespoons lemon, finely grated zest
- 100grams Parmesan cheese, freshly grated
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2780kJ / 665Cal
2780 Kilojoules or 665 Calories
32% of daily energy intake*
Protein
16.0grams
Fat
32.8grams
Carbs
78.2grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a heavy-based saucepan and add the shallots, garlic, celery, zucchini and carrot and fry slowly for 4 minutes or until the vegetables have softened. Add the rice and turn up the heat. Stir-fry for 2-3 minutes.
Step 2 of 4
Add a ladleful of hot stock followed by half the herbs and season well.
Step 3 of 4
Reduce the heat to medium-low and add the remaining stock, 1 ladleful at at time, stirring constantly until each amount is absorbed and the rice is just firm to the bite but cooked through.
Step 4 of 4
Remove from the heat and gently stir in the remaining herbs, butter, lemon zest and Parmesan. Place the lid on the pan and allow to sit for 2 to 3 minutes, during which time it will become creamy and oozy. Serve immediately, sprinkled with freshly ground black pepper.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.