Vegetable confit risotto

With a slow-cooked vegetable confit and tender arborio rice cooked in stock and white wine, this is a deluxe vegetarian risotto.

• serves

  6

• prep

  20 minutes

• cook

  2:45 hours

• difficulty

  Easy

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Olive Oil

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 440 g (2 cups) arborio or carnaroli rice
• 125 ml (½ cup) white wine
• 1.25 litres vegetable stock
• 50 g (½ cup) grated parmesan cheese, plus extra to serve
• finely shredded parsley, to serve

Vegetable confit

• 500 ml (2 cups) olive oil
• 1 red onion, cut into ½-cm dice
• 1 celery stalk, cut into ½-dice
• 1 broccoli stem (not the florets), cut into ½-cm dice
• 1 carrot, cut into ½-cm dice
• 1 small eggplant, cut into 1-cm dice
• 2 zucchini, cut into ½-cm dice
• 150 g green beans, cut into 1-cm pieces
• 1 small bunch cavolo nero, ribs removed and roughly chopped
• 4 bay leaves
• ½ lemon, peeled rind only

Instructions

1. For the vegetable confit, preheat the oven to 100°C. Heat a large oven-proof saucepan over high heat and add a little of the olive oil. Add the vegetables, bay leaves and lemon rind and fry until the cavolo nero is wilted. Cover with the remaining oil, then place a piece of baking paper on top to cover closely. Transfer to the oven and bake for 2 hours.
2. Heat a large saucepan over medium heat. Add 2 cups of the vegetable confit and its oil, then add the rice and stir to coat in the oil. Stir in the wine and simmer until the wine is absorbed, then stir in the vegetable stock. Simmer for 20 minutes, stirring occasionally until the liquid is absorbed and the rice is al dente.
3. Add the parmesan and mix well until the risotto is silky. Scatter with parsley and serve with extra parmesan.

 

Note

• This makes more vegetable confit than you need for this recipe, but it will keep refrigerated for up to 1 week.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Olive Oil

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G