This tasty risotto makes a tempting family meal. The combination of rice and fresh vegetables, gently cooked with white wine, stock and rosemary, then with creamy Italian taleggio cheese stirred in at the end, creates a nutritious dish packed with flavour. All you need is a leafy salad to complete the meal.
Replace the shallots with 1 sliced leek. * Instead of taleggio, use goat's cheese or a blue cheese such as Gorgonzola. * For a fennel, courgette and pecorino risotto, cook 1 chopped onion, 2 chopped celery sticks and 2 crushed garlic cloves in 2 tbsp extra virgin olive oil for about 10 minutes or until softened. Stir in 350 g (12½ oz) sliced courgettes and 250 g (8½ oz) diced bulb fennel, and cook for 5 more minutes. Continue as in the main recipe, from step 2, but omitting the mushrooms. When the risotto has finished cooking, sprinkle over 115 g (4 oz) freshly grated pecorino cheese. Stir gently to mix into the risotto, then serve immediately.
Taleggio is an Italian cheese with a creamy consistency similar to Brie. Like other cheeses, it is a useful source of vitamin B12. This vitamin is principally found in foods of animal origin, so for vegetarians cheese is an important food. * The flavour of shallots tends to be milder and more subtle than that of onions. Like onions, shallots contain some vitamin C and B vitamins.
A, calcium * niacin, zinc * B1, B2, B6, B12, C, E, folate, calcium, iron, potassium