Seasonal Vegetable Risotto with Wild Country Fig Balsamic & Wine Vinaigrette

Risotto is one of my favourite dishes, it is versatile and doesn’t require a trip to the supermarket for special ingredients. Arborio rice has been incredibly hard to find lately! You can make risotto with any rice, it will just have a different texture. 

  • 2 cups arborio rice
  • 2 tbsp olive oil
  • Knob of butter
  • 5-6 cups vegetable stock (check the stock for ingredients if you have allergies)
  • 1 brown onion
  • 2 cloves of garlic
  • 1 cup spinach (fresh or frozen)
  • Seasonal vegetables or frozen vegetables
  • Salt and paper to taste
  • Herbs
  • ¼ cup grated parmesan cheese
  • Wild Country Fig Balsamic & Wine Vinaigrette
Making the Risotto:
  1. Warm the stock in a pan and leave on an element to keep warm.
  2. Use a pan with a heavy base. In the pan warm the olive oil and butter, add the rice and cook for 2 minutes stirring constantly. 
  3. Add the stock 1 cup at a time adding another when most of the liquid has been absorbed, continue stirring the risotto.   
  4. While the risotto is cooking, in a small frypan statue the onion and garlic. When cooked add the spinach, cook the spinach until it is wilted. Put this pan to one side.
  5. Cook chosen seasonal vegetables (or defrost in hot water). The vegetables need to be undercooked as when you add them to the risotto they are going to cook a little bit more.
  6. Once all the stock has been added to the rice stir through the onion, garlic, spinach, and the seasonal vegetables to it.  
  7. Fold through your favourite herb and parmesan cheese.

Serve with a drizzle of Wild Country Fig Balsamic & Wine Vinaigrette across the risotto.


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