Risotto de Romar


2 tablespoons oil, for frying the mushrooms and baby marrow
600 grams canned mushrooms, drained
250 grams fresh baby marrow, sliced
2 onions, finely chopped
2 teaspoons crushed garlic
4 tablespoons oil, for frying the onions
800 grams arborio rice
15 grams fresh parsley, chopped
120 ml lemon juice
50 grams vegetable stock powder
3 litres water
120 grams frozen corn
100 grams frozen peas


— Fry mushrooms in a pan with a bit of oil. Add lemon juice and salt and pepper, and put aside.
— Fry baby marrow in a pan with a bit of oil. Add a squeeze of lemon juice and salt, and put aside.
— In a pot/pan lightly sauté onions and garlic in 4 tablespoons of oil, until soft, do not allow to brown.
— Once soft, add arborio rice. Stir the rice around so that all the grains are coated in oil.
— Dissolve 2 heaped tablespoons of veg stock in a litre of warm water.
— Now begin to add the veg stock liquid, about 500ml at a time. As half the liquid absorbs, add more liquid. When the litre of stock is finished, continue to add plain water, 500 ml at a time. In total, you should end up adding about 3 litres of liquid to fully cooking the rice.
— To keep the rice from sticking to the bottom of the pot always keep enough water in the pot and stir regularly. Always stir clockwise.
— When the rice is cooked, add the corn, peas, baby marrow and mushrooms.
— Now add the parsley and lemon juice and mix.

Bulk recipe that serves 10


Recipe courtesy of Leozette Roode at Green Monday SA

Share This Post