My little cold reared its ugly head today while we were out shopping, and after picking up some groceries for the next few days, I decided that I needed comfort food for dinner. I put together the following -- all risotto dishes are comfort food to me, but this one has some really unique flavors. I love the engagement with the dish while it's cooking, rather than just leaving it to simmer.
Baby Greens, Pine Nut, and Basil Risotto
Based on a Waitrose recipe. Serves 4.
- 300g risotto rice
- 25g goat butter
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1.3 litres veg stock
- one pack baby greens
- 50g toasted pine nuts
- 25g fresh basil, chopped
- 75g goat cheddar, grated
- Melt half the butter in a large saucepan. Add the onion and garlic and cook for 3 mins until soft. Tip in the rice and stir to coat in the butter, then add a ladleful of hot veg stock. Simmer, stirring occasionally, until all the liquid has been absorbed. Continue adding the stock in this way until you have about two ladelfuls left.
- Meanwhile, shred the leaves of the baby greens and add to the risotto with the remaining stock. Simmer until all the stock has been absorbed and the rice and greens are just tender.
- Stir in the pine nuts, basil, remaining butter and cheese. Season to taste and serve straight away.
Lesson learned: mine ended up a bit too watery. That damn impatience again! Just at the very end, I should have let it simmer a bit longer. Bah well, it was still delicious.