Veg out for National Vegetarian Week

National Vegetarian Week (21st-27th May 2012) gives us the perfect opportunity to embrace the fantastic flavours or fresh vegetables. What better way to get your five-a-day than to make it into a simple yet delicious risotto? Anyone can achieve that wonderful traditional flavour and texture that we have all come to love. And best of all, there are so many delicious options because risotto is so versatile.

Riso Gallo produces three main types of rice.

The award winning 3 Grains from Riso Gallo is a fantastic trio of cereals full of natural goodness (Italian Rice, Spelt and Barley). For the wholegrain loving vegetarian, 3 Grains is more than just risotto rice: its versatility lends it to the creation of risottos, soups, salads or as a stuffing for vegetables. 3 Grains contains more fibre than white rice. Spelt is easy to digest, high in protein B vitamins, and simple and complex carbohydrate.

Riso Gallo Gran Gallo (Arborio) is the most well-known and widely available. Its plump stubby grain has a high starch content allowing it to absorb flavour and it produces a perfect balance of creaminess and bite. It is extremely versatile and particularly good with vegetables. For a refreshing twist, try a combination of courgette, asparagus and garlic with Riso Gallo Gran Gallo. It is also perfect with a Saffron Risotto or baked figs.

Riso Gallo Riserva 1856 (Carnaroli), the “King of Italian risotto” has more elongated grains, though it is still classified as a short grain rice. It holds its shape well during cooking yet softens sufficiently to absorb flavours, guaranteeing a creamy firm consistency.  No wonder it is the preferred choice of top chefs. For a summer classic, try broad beans, watercress and parsley with your Riso Gallo Riserva 1856. Or, for a surprising but successful and well established recipe, create a strawberry risotto (Alle Fragole) – perfect for the approaching summer months. While in sweet mode, consider using grilled peaches, pistachio and honey..

Start experimenting today and discover that Riso Gallo risotto rice is the most versatile match for any vegetable!

Broad Beans, Taleggio and Parsley Risotto

Fresh tasting and delicious, this beautiful risotto is made with Riso Gallo Arborio rice, an excellent choice for the traditional vegetable risotto.  This one has freshly peeled broad beans, softly melted chunks of Taleggio and freshly chopped parsley.

Ingredients (Serves 4):
225g/8oz fresh or frozen baby broad beans, shelled weight
50g/2oz unsalted butter
8 shallots, peeled and finely chopped
2 cloves garlic, peeled and crushed
300g/11oz Riso Gallo Arborio risotto rice
1 wine glass dry white wine
1 ltr/1.75pts vegetable stock
50g/2oz freshly grated Taleggio
2 tbsp finely chopped flat leaf parsley
100g/4oz Taleggio, rinded and diced
Salt and freshly ground black pepper  

Method:

Cook the broad beans in lightly salted boiling water until just tender and drain them. Peel away and discard the skins.

Heat the butter in a pan over a medium heat. Add the shallots and garlic and cook gently until softened but not browned. Add the rice and turn over in the buttery mixture to coat until it glistens. Pour in the wine and stir until it has evaporated. While you are doing this, heat the vegetable stock.

When the wine has evaporated, add a ladleful of vegetable stock and simmer, stirring occasionally. Continue adding the stock by the ladle and stirring occasionally until all is used and rice is creamy and tender – but still with a slight bite in the middle of the grain.

Stir in broad beans and freshly grated Taleggio. Add the parsley and diced Taleggio and season the rice.