Recipe provided by Bill Granger
I was always taught that you had to stand over the risotto pan and stir religiously for half an hour. I love rule-breaking, so I adore the controversial no stir risotto.
2 tablespoons olive oil
25g unsalted butter
1 medium onion, finely chopped
3 leeks, cut lengthways and finely sliced
2 garlic cloves, crushed
1 teaspoon sea salt
2 teaspoons chopped rosemary leaves, plus extra to serve
250g arborio rice
850ml vegetable stock, heated
120g soft goat's cheese, rind removed and chopped
50g freshly grated vegetarian friendly parmesan cheese*
APPLE & CELERY SALAD
100g rocket leaves
1 celery stick, sliced lengthways and cut into batons
1 head yellow chicory, leaves torn
1 red apple, cored and cut into thin wedges
Handful walnuts, roughly chopped
1 tablespoon lemon juice
Preheat the oven to 200°C/gas mark 6. Heat a large ovenproof dish over medium heat. Add the olive oil, butter, onion, leek, garlic and sea salt, and cook, stirring occasionally, for 5-6 minutes, or until the vegetables are softened. Add the rosemary and rice and stir over the heat for another minute.
Pour in the stock and bring to the boil. Remove from the heat and stir in the cheeses. Cover and bake for 25-30 minutes, or until the rice is cooked al dente.
Remove the cover and place under a hot grill for 5 minutes, or until the top is golden. Sprinkle with rosemary and serve with the apple and celery salad.
Apple and celery salad
Place the rocket, celery batons, chicory, apple and walnuts in a bowl and toss to combine. Dress with the lemon juice and olive oil and season well with freshly ground black pepper.
* Parmesan/Parmigiano-Reggiano is made with calf rennet. Can be substituted with a parmesan style hard cheese or vegan dairy free parmesan style cheese.