A beautiful sorrel risotto with crumbled goat's cheese

sorrel risotto

Serves 8

  • 2 litres organic vegetable or chicken stock

  • olive oil

  • 1 large onion, peeled and finely chopped

  • 3 sticks celery, trimmed and finely chopped

  • 600 g risotto rice

  • 250 ml vermouth or dry white wine

  • 1 goat's cheese, approximately 100g

  • 1 teaspoon fennel seeds

  • 1 dried red chilli

  • 2 tablespoons butter

  • 1 clove garlic, peeled and chopped

  • 1 whole nutmeg

  • 300 g sorrel, washed and dried

  • sea salt

  • freshly ground black pepper

  • 1-2 handfuls Parmesan cheese, freshly grated, plus extra for serving

  • ½ lemon

  • extra virgin olive oil

Preheat the oven to 200ºC/400ºF/gas 6. Bring the stock to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, the onion and celery, and cook gently for about 15 minutes until softened. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.



Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock, then add another ladleful. Continue to add the stock, one ladleful at a time, until it's all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.



Meanwhile, pop the goat's cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes. Next, heat a deep saucepan on a medium heat, then add 1 tablespoon of butter, a splash of olive oil, the garlic and a good grating of nutmeg. Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it's just wilted down. Take the pan off the heat, let the sorrel cool slightly, then chop it finely and season to taste.



Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed. Pop a lid on the pan and leave the risotto to rest for a minute, while you remove the goat's cheese from the oven.



Dish up your risotto, grate a little lemon zest over the top, drizzle with a little extra virgin olive oil, and top with another grating of Parmesan. Serve with the lovely roasted goat's cheese on the side for everyone to crumble over the top.

Nutritional Information

A beautiful sorrel risotto with crumbled goat's cheese

An impressive dinner

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0 foodies cooked this
This gorgeously fresh green risotto is delicious with the creamy cheese stirred through
Serves 8
1h
Not too tricky
Print this recipe
Method

The sorrel is flash-cooked here, then stirred though right at the end of cooking. This gives the risotto a vibrant green colour and a really fresh taste. I think goat's cheese adds a beautiful creaminess, so I've roasted some here. Crumble it over the risotto when you serve it – it balances the flavours beautifully.

Preheat the oven to 200ºC/400ºF/gas 6. Bring the stock to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, the onion and celery, and cook gently for about 15 minutes until softened. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.

Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock, then add another ladleful. Continue to add the stock, one ladleful at a time, until it's all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.

Meanwhile, pop the goat's cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes. Next, heat a deep saucepan on a medium heat, then add 1 tablespoon of butter, a splash of olive oil, the garlic and a good grating of nutmeg. Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it's just wilted down. Take the pan off the heat, let the sorrel cool slightly, then chop it finely and season to taste.

Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed. Pop a lid on the pan and leave the risotto to rest for a minute, while you remove the goat's cheese from the oven.

Dish up your risotto, grate a little lemon zest over the top, drizzle with a little extra virgin olive oil, and top with another grating of Parmesan. Serve with the lovely roasted goat's cheese on the side for everyone to crumble over the top.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 525
    26%
  • Carbs 72.3g
    28%
  • Sugar 6.3g 7%
  • Fat 13.7g 20%
  • Saturates 6.6g 33%
  • Protein 17.8g 40%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 litres organic vegetable or chicken stock

  • olive oil

  • 1 large onion, peeled and finely chopped

  • 3 sticks celery, trimmed and finely chopped

  • 600 g risotto rice

  • 250 ml vermouth or dry white wine

  • 1 goat's cheese, approximately 100g

  • 1 teaspoon fennel seeds

  • 1 dried red chilli

  • 2 tablespoons butter

  • 1 clove garlic, peeled and chopped

  • 1 whole nutmeg

  • 300 g sorrel, washed and dried

  • sea salt

  • freshly ground black pepper

  • 1-2 handfuls Parmesan cheese, freshly grated, plus extra for serving

  • ½ lemon

  • extra virgin olive oil