Easy recipe and quite quick. During the 20 minutes that the rice will take to cook you just need to stir it a couple of times.
The dish has a delicate character but still a flavoursome one.
Serves: 3 - Preparation: 10 minutes - Cook: 20 + 20 minutes.
80g per person Risotto rice
1 red and 1yellow pepper, deseeded and cut into small stripes
1 small onion - thinly sliced
2 garlic clove - crushed
1 unwaxed lemon - zest and juice
Salt, ground black pepper,
1/2 tsp turmeric
1 tsp sesame seeds
1 handful each of parsley and basil all chopped and a few sprigs of fresh thyme
500ml vegetable stock
300ml milk (I used rice milk for the dairy free version)
1 knob unsalted butter (grass fed)
A few tbsp of ricotta cheese
Melt the butter and the oil in a medium size pan over medium heat.
Stir in the onion, a bit a water and cook for 5-10 minutes. Add the garlic, peppers, seeds, herbs, turmeric and lemon zest and stir until the ingredients get soft for another 10 minutes.
Add the rice (wash and drain first) and cook for a few minutes then add the lemon juice.
Now add the stock, the lemon juice and the milk. Keep stirring and bring to boil.
Reduce to simmer, cover and cook for 20 minutes till the liquid has evaporated, stirring occasionally. You can taste and if not ready you can add additional hot water.
Take out of the heat, add the parmesan, stir and a couple of spoons of ricotta cheese. Stir again.
Garnish with some dill and 1/2 scoops of ricotta on top and serve!