A take on the classic risotto Primavera served with deliciously addictive goats cheese bonbons!
This risotto Primavera is very light yet maintains impressive depth of flavour with a big hit of fresh lemon.
Risotto Primavera, Goats Cheese Bonbons
For the Risotto: 4tbsp Unsalted Butter, 2 Shallots (Chopped), 5 Leeks (Finely Chopped), 1 Celery Stick (Finely Chopped), 125ml Dry White Wine, 350g Risotto Rice, 2l Vegetable Stock, 100g Frozen Peas, 2 Large Handfuls Spinach, Zest and Juice 1 Lemon, 100g Parmesan (Grated), Large Handful Parsley (Chopped), Sea Salt, Cracked Black Pepper
For the Bonbons: 100g Soft Goats Cheese, 75g Hard Mozzarella (Grated), 25g Parmesan (Grated), 1tsp Grated Nutmeg, Breadcrumbs (Gluten Free if required), 1 Egg (Beaten), Vegetable Oil
1) Prepare the bonbons by combining all of the ingredients (except the breadcrumbs) in a small bowl and mixing well. Form into small balls and store in the fridge until ready to fry.
2) To make the risotto, place a large casserole dish over a medium heat and melt 2tbsp of the butter. Sweat the shallot, leek and celery for 5 minutes. Add the wine and allow to reduce by half. Add the rice and cook for 2 minutes coating well with the butter. Place the stock in a saucepan and bring to a simmer.
3) Gradually add the stock to the rice, allowing to absorb before adding the next amount, whilst stirring continuously. Continue until the rice is tender (around 25 minutes) – you may need more stock. Once the rice is cooked, add the remaining butter, parmesan, lemon juice and zest, parsley, spinach and peas and season well with sea salt and cracked black pepper. Cover and allow to stand for 5-10 minutes.
4) Meanwhile, heat a deep-fryer or pan of oil to 190c. Roll the cheese bonbons in the egg and then coat in the breadcrumbs. Deep fry for 20 seconds until just browned before removing and draining.
5) Uncover the risotto and beat well with a large wooden spoon. Serve with the cheese bonbons and a good crack of black pepper.