Celeriac, mushroom and walnut risotto

Serves 4 people:

1 onion, chopped
1 celeriac, diced
250g mushrooms, sliced
25g butter
10 cl vodka
400g arborio rice
1 litre vegetable stock
50g Parmesan, grated
2 handfuls coarsely chopped walnuts
Olive oil, pepper, herbs

1. Parboil the celeriac for 10 min then set aside.

2. Fry the mushrooms in some of the butter in a saucepan until golden brown. Set aside.

3. Melt the butter in a big non-stick saucepan, and fry the onion for 4 min. Pour the rice and coat with the melted butter until transculent. Add the vodka at once while stiring.

4. Gradually add the veg stock until the rice is cooked.

5. Add the celeriac, most of the Parmesan (reserve some to sprinkle), and freshly cracked black pepper.

Serve in warm bowls and sprinkle with the walnuts and the rest of the Parmesan.

Broad bean risotto

I was not sure I like broad beans but it turns out I do!


As we did not have quite enough broad beans in our vegbox, we added the few French beans that were ripe in our garden, a jar of asparagus which had been in the back of our cupboard for a while, and a couple of handfuls of frozen peas, and we had a nice green risotto!

Serves 4-5:

2 TBSP butter/olive spread
1 onion, chopped
150ml dry Vermouth
500g arborio/carnoli rice
1 litre vegetable stock
1 bowl of broad beans
+ any other veg you like (optional)
50g Parmesan cheese, grated
Freshly cracked black pepper

1. To prepare the beans, shell and wash them, then boil for 3-4 minutes, drain and let cool down, and finally squeeze them gently to allow the bright green bean to 'pop out' of the light green/white pod.

2. Heat the butter and fry the onion for 2 -3 minutes. Add the rice and stir until coated with butter. Add the Vermouth: it will evaporate almost immediately.

3. Gradually add the vegetable stock until the rice is cooked (will take up to 30 minutes).

4. Add the beans and any other green vegetables you want to add.

5. Stir in 4/5 of the cheese, keeping some for sprinkling. There is not need for salt, the stock and cheese will make the risotto salty enough!

6. Serve into warm bowls. Sprinkle with Parmesand and black pepper.

Yellow pepper and courgette risotto

This risotto is quite tasty and a regular dish in our household.

Serves 4:

400g risotto rice
1 TBSP basil-infused olive oil
1 TBSP extra-virgin olive oil
1 TBSP butter
1 onion, finely chopped
1 yellow pepper, sliced
2 courgettes, sliced
basil leaves, chopped
150ml dry Vermouth
1 l itre vegetable stock
50g parmesan, grated

1. Fry the onion with the oils until transluscent. Add the pepper and courgettes and fry for 5 min. Set aside.

2. Add the butter to the pan and fry the rice until transluscent. Add the Vermouth, stirring. Once evaporated, add the vegetable stock gradually, until the rice is cooked (takes ~20min) stirring constantly. Add the vegetables and the Parmesan, keeping some to sprinkle. Add the basil. Heat through.

3. Spoon into warm bowls. Sprinkle with Parmesan and freshly cracked black pepper.

Fennel risotto

This risotto is delicious. If you like the liquorice-like taste of fennel, this recipe is for you!

Ingredients for 4 people:

2 large fennel bulbs, sliced
olive oil
3 TBSP butter
1 onion, finely chopped
400g arborio rice
150-200ml vodka
1.5 litres vegetable stock
80g Parmesan cheese, grated
6 TBSP lemon juice

1. Fry the onion and fennel in the oil and butter until tender.

2. Add the rice, mix well and add the vodka. Mix well.

3. Gradually add the stock until the rice is cooked.

4. Add the lemon juice and Parmesan. Serve immediatly.

Fennel and celery risotto

This risotto was nice, even though I had ran out of arborio rice and used wholegrain rice instead.


Serves 4 people:

1 bunch of celery, sliced
1 fennel, diced
25g butter
10 cl vodka
400g arborio rice
1 litre vegetable stock
50g Parmesan, grated
Olive oil, pepper, herbs

1. heat the oil in a deep pan and fry the celery and fennel until tender then set aside.

2. melt the butter in a big non-stick frying-pan, pour the rice and coat with the melted butter until transculent. Add the vodka at once while stiring.

3. Gradually add the veg stock until the rice is cooked.

4. Add the Parmesand, herb of your choice (I used marjoram this time) and freshly cracked black pepper. Serve in warm bowls and sprinkle with parsley (and this one was coming straight from the garden, directly from the producer to the consumer, within a minute!).