How to Make Vegetable Risotto with Gremolata – Recipe (VIDEO)

Perfect for cold nights, or even portioned into a side dish, try our lovely Vegetable Risotto with Gremolata. Yum!

Preparation time: approx. 40 minutes
Difficulty level: simple
Calories p.p.: approx. 590 kcal

Ingredients for 2 portions:

500 ml stock (up to 700 ml)
1 shallot
1 clove of garlic
150 g carrots
150 g parsley root
100 g beetroot
2 tbsp olive oil
150 g rice (arborio)
50 ml vermouth (e.g. Noilly Prat), alternatively white wine
1 tbsp butter
3 sprigs thyme
Salt and pepper
4 flat parsley stems
1 tsp lemon rind (organic), finely grated
½ tsp dried chilli flakes
50 g Parmesan (Exclude if making vegetarian)

Heat up the stock and keep warm. Finely dice shallot and garlic. Clean, peel and cut carrots, parsley root and beetroot into 1 cm cubes.

Heat up 1 tbsp oil in a saucepan. Sauté shallot and garlic until translucent. Add half the carrots and parsley root and continue sautéing over a medium heat for 3 minutes. Add rice and sauté briefly while stirring. De-glaze with vermouth and allow to reduce completely.

Add stock to just cover the rice. Cook uncovered over a medium heat, regularly stirring for 20 minutes. Add stock from time to time as soon as the stock has almost been absorbed by the rice.

Now heat up 1 tbsp oil and ½ tbsp butter in a frying pan. Fry the remaining vegetables and thyme over a medium to high heat for 10 minutes. Season with salt and pepper. Chop parsley and mix with lemon rind and chilli flakes. Grate Parmesan.

Mix half of the Parmesan and ½ tbsp butter into the risotto. Season with salt and pepper. Serve risotto with fried vegetables, gremolata and sprinkle over the remaining Parmesan cheese.