Zucchini & Silverbeet Risotto with Chilli Oil

Ingredients

• 1 cup Carnaroli rice for risotto
• 1/2 brown onion cut into small dice
• 2 med zucchini diced
• 6 small silverbeet leaves, stems diced and leaves cut into small pieces
• 2 tbs Extra Virgin Olive Oil (EVO)
• 1 Lt hot vegetable broth; or boiling hot water with 1/2 vegetable stock cube
• 2 tsp salt
• 3 tsp Lee Kum Kee Chiu Chow Style Chilli Oil (or more to your liking)
• Piece of parmesan cheese rind, optional
• Parmesan cheese for serving
• Crunchy garlic bread

Method

1. Heat EVO in small wok style deep pan.
2. Add onion and cook out for a few minutes until softened.
3. Add zucchini, silverbeet stems & salt, and cook down till some colour starts to form on the zucchini, 10 minutes.
4. Stir in chilli oil, then mix in silverbeet leaves.
5. Add rice and gently mix to coat with the oils, 2 minutes.
6. Add 500 ml hot vegetable broth (or water with stock cube) and stir. The rice mixture should be covered by the stock.
7. Stir then leave on gentle heat so the rice can absorb the liquid slowly. You should see some plop, plop bubbles.
8. Add the parmesan rind in you have it, as it adds an umami flavour. (It will be discarded upon eating)
9. Stir to the rice to release its starch, so to create the heavenly creaminess.
10. Once half of the liquid is absorbed, pour in another 500 ml of stock. Continue to stir so that all rice gets a chance to absorb the liquid. Keep some extra hot water on hand in case the risotto dries out and it is still firm to the bite.
11. When the rice is cooked to your liking and most of the liquid has been absorbed, stir a couple of tablespoons of parmesan cheese through the risotto and turn off the heat. Let it sit for a minute so it can become creamy.
12. Serve in a bowl & sprinkle parmesan cheese & gloss with EVO or chilli oil to your liking. Serve with crunchy garlic bread.

Product used in recipe

• Lee Kum Kee - Chilli Oil Chiu Chow