Delicious but the annoying thing about making Risotto is that you have to be around, not like a stew where you just leave it for a couple of hours.
For the Risotto, you can use almost every vegetable left in your fridge! ( Broccoli, peas,beans,carrots, asparagus,…)
Today was my day off from work so I had some time, apart from cleaning, laundry, grocery shopping and so on (hate the domestic duties sometimes 😉 )
Here we go:
*Heat up about some vegetable stock (about 1.5l)
*Mix into a food processor , watercress, a squeeze of lemon,chives good quality olive oil, pepper & salt until you become a smooth herby oil.
For the Risotto, heat up some olive oil in a non-stick pan, add 1/2 chopped onion . Add Risotto (75g or 2.65 oz. pp) until it looks glazy. Add white wine ( Chardonnay, Sauvignon Blanc leftovers are for the Cook 😉 ) I added peas for this one.
Once the rice absorbed the wine, add vegetable stock, stir, add some more stock (for about 20 minutes)
In the meantime, add olive oil to a pot, add the rest of the chopped onion, 1 carrot, 1 celery stack (Brunoise style) cook for a couple of minutes then add the thoroughly rinsed Clams (2pp)with one glass of white wine, close the lid and leave until you see that the clams are wide open.
You can add the juice of the Clams and vegetables to your Risotto before serving! Drizzle the herb oil over the Risotto, you cans also add some Parmesan Cheese.