Mains
Silver beet risotto
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons dried thyme or 8 fresh thyme sprigs, plus 4-6 extra sprigs to garnish
2 sticks celery, thinly sliced
2 cloves garlic, crushed
2 cups halved Swiss brown mushrooms
1¹/³ cups arborio rice
¹/³ cup white wine
2 cups hot reduced-salt vegetable stock, plus 3½ cups hot water
12 cups chopped silver beet, lightly microwaved or steamed
250g cottage cheese, blended
4 store-bought bottled mild peppadews, finely chopped
squeeze lemon juice
¾ cup grated or shaved parmesan
ground black pepper
Instructions
1 In a large pan, heat oil over medium-high. Cook onion, thyme, celery and garlic, stirring occasionally, for 4-5 minutes, until softened.
2 Add mushrooms and cook for a further 3 minutes. Stir in rice and cook for a further 2 minutes. Add wine and boil rapidly for a few minutes.
3 Gradually add hot stock and water, ½ cup at a time, stirring continuously. Allow liquid to absorb before adding the next ½ cup.
4 Once all the liquid is added, the rice should be creamy and thick. Fold in half of the silver beet and cook for a few minutes before adding the remaining half.
5 Stir in cottage cheese and peppadews. Heat through. Add a squeeze of lemon juice. Serve sprinkled with parmesan and pepper. Garnish with thyme.
Variations
Make it gluten free: Check stock is gluten free.
Make it vegan: Use grated vegan cheese instead of cottage cheese and swap parmesan with Angel Food parmesan. Check white wine and stock are vegan.
Photographer: Bryce Carleton
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