Herb risotto recipe

Herb risotto

Risotto is a fabulously versatile food. You can add almost anything to it, savoury or sweet. This dish contains a generous helping of herbs, with their cornucopia of soothing and healing volatile oils. You'll also get the heart-protective properties of the onion and garlic, plus some calcium from the creme fraiche. (Serves 2)

Olive oil: 2 tablespoons

Onion: 1, finely chopped

Garlic: 1 clove, finely sliced

Carnaroli or arborio rice: 150g

Hot vegetable stock: 450ml

Fresh herbs: 2 tablespoons, chopped

Freshly ground black pepper: 3 large twists

Creme fraiche: 4 tablespoons

Mixed fruit salad: To complete the meal

Heat the oil, add the onion and garlic and sweat gently for 5 minutes / Tip in the rice and stir until covered with the oil / Add the stock, a ladleful at a time, stirring until all the moisture is absorbed and the rice is just tender, about 20 minutes, adding extra water if it looks as if it's drying out / Off the heat, stir in the herbs, black pepper and creme fraiche / Leave to cool, then pack in small containers and add another container of mixed fruit salad to complete the meal.

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