SCOTCH BROTH RISOTTO

SCOTCH BROTH RISOTTO

Recipe Created By:

Graeme Watson

Serves

2

ready in

30 minutes

difficulty

Easy

What you will need

  • 300g Riso Gallo 3 Grains
  • 1 Carrot – diced
  • 50g Swede – diced
  • 1 Shallot – fine chopped
  • 1 Clove Garlic – fine sliced
  • 300ml Stock
  • 50g Diced Pancetta (leave out if you want to keep it vegetarian)
  • Knob of Butter
  • Olive Oil

How to prepare:

Sweat the garlic, shallot, carrot and swede in butter and oil for a couple of minutes. (include pancetta at this stage if using).

Add three grains mix and sweat for a further minute.

Add a ladle of stock, stir and simmer stirring regularly.

When stock is absorbed, add another ladle and continue processing until cooked through.

Serve on its own or with a piece of pan fried fish (Seabass or Cod are best).

Shopping Cart