Rhubarb Risotto [vegetarian]

Pink rhubarb will give a gentle glow to the rice, looking and tasting beautiful next to woody and green rosemary.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 5

Cook Time 45

Total Time 50

Course Rice & Grains

Cuisine English, Italian

Servings people

Calories 420 kcal

Equipment

large saucepan

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Ingredients

3 medium rhubarb stalks - cut in 1cm / 0.4 inches chunks
2 garlic cloves - crushed
1 red onion - finely chopped
350 g risotto rice
2 Tbsp fresh rosemary leaves
1 litre warm vegetable stock
60 ml white wine
75 g vegetarian parmesan-style cheese - plus extra for serving
salt & pepper

Instructions

Heat some olive oil in a large saucepan.
Gently fry the onion, garlic, rhubarb and 2 Tbsp chopped rosemary leaves until soft.
Add the rice. Coat all over. When the rice is translucent, add the wine.
Wait for the wine to evaporate, then add one ladle of vegetable stock. Simmer until the liquid has been absorbed. Stir from time to time so that the rice does not stick to the bottom of the pan. Keep on adding the vegetable stock ladle by ladle, until the rice is cooked. It should still have a bite.
Remove from heat. Stir in the cheese. Season to taste. Cover with a lid and leave to rest for 2-3 mins.
Serve straight away with some additional grated cheese and chopped rosemary on top if desired.

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 74gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 122mgPotassium: 213mgFiber: 3gSugar: 2gVitamin A: 242IUVitamin C: 5mgCalcium: 171mgIron: 4mg

Find this recipe online:

Rhubarb Risotto [vegetarian]

https://theflexitarian.co.uk/recipe-items/rhubarb-risotto-vegetarian/