Gin and Tonic Risotto

A mouth-watering vegetarian risotto recipe! If gin and tonic is your drink of choice, try it in this delicious risotto! Quick and easy to make, this beautiful risotto.

by Megan Neveu
Serves
4
Course
Main
Prep. Time
10 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

In a small saucepan, heat stock to simmer over medium heat. Reduce heat so stock is hot, but not simmering.

2

In a separate heavy-bottom saucepan, heat 2 tbsp butter over medium heat. Once the butter has melted, add diced onions. Sauté onions until very fragrant and translucent, about 3-4 minutes.

3

Add diced parsnips (smaller pieces are better in this dish) and herbs and cook until parsnips are tender, about 10 minutes.

4

Add arborio rice to the butter, onions, and parsnips, stirring briskly to fully coat the grains in the melted butter. Sauté for another 30 seconds to 1 minute, until there is a nutty aroma. Be careful not to burn the rice. Add Gin and cook while stirring until the liquid is fully absorbed. Then add tonic.

5

Add a full ladle (about 1 cup) of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another cup of broth. Repeat a cup at a time until the rice is tender but still firm, without being crunchy. This takes 20-30 minutes using 4-6 cups of stock.

6

To finish, remove pan from heat, stir in remaining butter and parmesan cheese. Season to taste with salt and pepper. Top with fresh thyme.

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