A hearty, creamy Risotto recipe with crispy sage and brie cheese
4 tsp vegetable stock granules
4 cups boiling water (for the stock)
2 onions – peel, chop finely
2 cloves garlic – peel, grate chop finely
2 cups risotto rice
80g hard cheese – grate finely
10g fresh sage leaves
to taste brie cheese – slice thinly
salt & pepper (from your pantry)
olive oil (from your pantry)
butter (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Vegetable stock: Combine the boiling water (quantities above) with the vegetable stock granules, mix well and set aside.
Risotto: Add the stock to the pan, 1 cup (250ml) at a time, adding more once absorbed, and cook, stirring frequently, for 20 minutes or until the rice is al dente. Remove from the heat and stir through the grated hard cheese.
In a large saucepan heat a good glug of olive oil over medium heat. Add the onion, garlic, salt and pepper, and cook, stirring occasionally, for 4–5 minutes or until soft. Add the risotto and cook, stirring, for 1–2 minutes.
Crispy Sage: Heat a knob of butter in a small frying pan over high heat. Add the sage and cook for 30 seconds or until crispy.
Serve: Divide the risotto between the plates and top with sage and brie slices. Sprinkle with pepper.
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