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Gin Risotto

A vegetarian risotto, with gin as the alcohol
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Charlie H-S

Ingredients

  • 1 litre Essential Cuisine Vegetable Stock
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 yellow or red pepper chopped
  • 300 g risotto rice
  • 75 ml Martin Miller's Gin
  • 2 carrots diced
  • 3 sticks of celery diced
  • 1 small leek diced
  • 50 g frozen peas or green beans
  • 2 tbsps grated Parmesan cheese
  • 25 g butter

Instructions

  1. Make up your stock if you haven't already - you want it hot and ready to go.
  2. Heat the oil in a saucepan or casserole dish.
  3. Add in all the vegetables, except the peas, and fry gently. You want to cook the onion until it is translucent.
  4. Add in the risotto rice, and mix in thoroughly, coating with the oil.
  5. Pour in the gin and turn the temperature up to a medium heat, stirring continuously.
  6. Once it has all been absorbed you can then start adding the stock, around 100ml or so at a time, and stir until it has been absorbed.
  7. Repeat until all the stock has gone and your rice is cooked, then add in your peas/beans to heat them through.
  8. Finally, sprinkle in the cheese and add the butter in pieces. Let the butter melt a little and stir gently - this will give it a lovely creamy finish. Serve on it's own or as a side accompaniment.