Risotto is an Italian rice dish that makes for a hearty autumnal meal. While it may sound impressive, it is super easy to make.
Mary Berry’s recipe is brimming with healthy veggies so is a great way to achieve your five-a-day.
The beloved British baker has provided a recipe for both six and 12 guests, so it’s perfect for a wholesome family dinner or a bigger dinner party.
Mary said: “Risottos are popular with everyone, and this version, full of flavour and bright healthy vegetables, is great for vegetarians. Serve hot with fresh salad leaves.”
Alternatively, pair your tasty risotto with some sautéed broccolini, corn and zucchini fritters, or roasted asparagus. Meat-eaters could go for some proscuito, bavette steak or chicken.
READ MORE: King Charles shares his ‘favourite’ breakfast – quick and easy recipe
Ingredients
For six people
- 225g (8oz) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
- One onion, coarsely chopped
- One small aubergine, cut into 1cm (1⁄2in) cubes
- One small red pepper, halved, deseeded, and cut into 1cm (1⁄2in) cubes
- Three tbsp olive oil
- Salt and freshly ground black pepper
- Two tsp freshly chopped thyme leaves
- 300g (11oz) risotto rice
- 225g (8oz) chestnut mushrooms, sliced
- 1.2 litres (two pints) hot vegetable stock
- 50g (13⁄4oz) Parmesan cheese, made into small shavings with a vegetable peeler
- Two tbsp freshly snipped chives
For 12 people
- 450g (1lb) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
- Two onions, coarsely chopped
- Two small aubergines, cut into 1cm (1⁄2in) cubes
- Two small red peppers, halved, deseeded, and cut into 1cm (1⁄2in) cubes
- Six tbsp olive oil
- Salt and freshly ground black pepper
- One heaped tbsp freshly chopped thyme leaves
- 600g (1lb 5oz) risotto rice
- 450g (1lb) chestnut mushrooms, sliced
- 2.4 litres (four pints) hot vegetable stock
- 100g (31⁄2oz) Parmesan cheese, made into small shavings with a vegetable peeler
- Four tbsp freshly snipped chives
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Method
- Preheat the oven to 200˚C (180˚C fan/400˚F/Gas six). Put the squash, onion, aubergine, and pepper into a large roasting tin (two tins if you’re feeding 12) in a single layer.
- Pour over a third of the oil and toss well. Season with salt and freshly ground black pepper, then sprinkle the thyme.
- Roast for 30 minutes (or 35 minutes if you’re feeding 12). The veggies should be tender and golden. For those using an aga, roast on the floor of the roasting oven for 20–30 minutes.
- Heat the rest of the oil in a deep saucepan, add the rice, stir in the mushrooms and gradually add the stock. See Mary Berry’s tips below on how to make risotto.
- When the stock has been absorbed and the rice cooked, stir in the roasted veggies and half of the Parmesan. Add all of this to a serving dish and sprinkle with the rest of the Parmesan and chives.
Making a risotto
- Heat the oil in a deep pan over a high heat. Pour in the rice and stir. Pop in the mushrooms.
- A ladleful at a time, add the stock. Keep stirring and only add more stock when it has been absorbed.
The vegetables in this recipe can be roasted up to eight hours ahead. Unsuitable for freezing.
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