Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to create yourself.
Spinach, courgette, mushroom and sundried tomato risotto
Ingredients
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
1½ cup arborio rice
1 cup white wine
2 cups vegetable stock
1½ tbsp basil pesto (optional)
5 button mushrooms quartered
1 courgette peeled into ribbons
50g sundried tomato, finely sliced
handful of sage, oregano, rosemary and thyme, finely chopped
75g baby spinach
salt and pepper to taste
To garnish
parmesan cheese and lemon
25ml olive oil
Method
Saute onion, carrot and celery in olive oil until onion is translucent. Season lightly.
Add mushroom and aborio rice, stirring for 2 minutes to coat the rice in oil.
Add herbs and then slowly add wine and stock, stirring constantly so it does not stick to the bottom.
Once the last of the liquid has been added, add courgette and sundried tomato.
When all the liquid has evaporated, add pesto if using and fold in spinach.
Check seasoning and finish with a garnish of parmesan and lemon.
Recipe requested by Gail Cameron, of Dunedin.
Recipe provided by Joel Kenton, head chef at Salt Bar and Restaruant, St Clair.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
