Recipe Details
Title A- A beautiful sorrel risotto with crumbled goats cheese
Author Jamie Oliver
Portions 8
Created 16th February 2015 08:23 am
Last Updated 08th May 2015 06:10 am
Weight (Per Portion)

One portion of this dish weighs approximately 488.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Homemade Vegetable Stock2 Litre
Onions, raw1 Large
Celery3 Unit
Rice, white, easy cook, raw600 Gram
Wine, white, dry250 Millilitre
Cheese, Goats, full fat,100 Gram
Seeds, fennel1 Teaspoon
Butter, unsalted2 Tablespoon
Garlic1 Clove
Nutmeg, whole1 Unit
Salt, sea1 Pinch
Pepper, black1 Pinch
Cheese, Parmesan, grated2 Cup US
Sorrel, raw300 Gram
Oil, olive1 Tablespoon
Oil, olive1 Tablespoon
Chilli, flakes, dried0.5 Teaspoon
Lemons, whole,0.5 Medium
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 569
Protein 40.74%
Other Carbohydrate 43.12%
Sugar 5.07%
Fat Saturated 49.10%
Fat Unsaturated 18.09%
Fiber 18.22%
Sodium 21.55%
Salt 22.24%
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Recipe Method

1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Bring the stock (or chicken stock) to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, onion (peeled and finely chopped) and celery (trimmed and finely chopped), and cook gently for about 15 minutes until softened.

3. 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.

4. Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock and 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.

5. 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 and then add 1 tablespoon of butter, a splash of olive oil, peeled and chopped garlic and a good grating of nutmeg.

6. 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 (washed and dried) cool slightly, then chop it finely and season to taste.

7. 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. 8.

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