Lemon Thyme Risotto
*recipe from cobramestate.com.au
10 minutes Preparation
30 minutes Cooking Time
2 tbsp. Cobram Estate Light Extra Virgin Olive Oil plus extra
2 leeks, green parts only, outer thicker layer removed, sliced into thin lengths then diced finely
½Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
2 strips of lemon rind
1 bay leaf
6-8 sprigs of thyme, stripped
500g quinoa or brown rice
1.5L Fodmapped for you chicken stock
freshly ground black pepper
150g baby spinach
120g pecorino cheese
Add the 40ml extra virgin olive oil to a large wide-based pot over medium heat. Add the leeks, bay, lemon, and thyme and gently soften. Season with salt and pepper. Next is the garlic oil then follow by the rice and stir to toast the rice grains and coat each grain.
Now add 1 cup of hot stock to the rice and stir over medium heat for 5 minutes until the stock is absorbed.
Then afterwards, add the remaining stock half a cup at a time, stirring regularly, allowing each addition to be absorbed before adding the next. This should take about 20 to 25 minutes.
With remaining 5 minutes, stir through the spinach and cook just enough to wilt the spinach.
Drizzle with a little oil and gently stir through the pecorino, stir quickly for 30 seconds then leave to stand for 2 minutes and serve on warm plates.
You may now transfer the risotto onto warm plates, squeeze over some lemon juice and serve.
Serve and enjoy!
100% Australian Extra Virgin Olive Oil
Extra Virgin Olive Oil is a unique food with a wide range of well-researched health benefits.
This is not only due to the healthy fats in Extra Virgin Olive Oil, but also the unique natural antioxidants and other healthy plant compounds it contains. No other oil contains this diverse range of plant compounds and antioxidants in the amounts found in Extra Virgin Olive Oil.
Not to mention cooking in Extra Virgin Olive Oil makes food taste better and adds extra healthy nutrients to your meals.
Note: The nutritional information is allowed to have a deviation of ± 15%. * Serving size 15 ml (1 tablespoon).
Storage & Use:
To maximize the shelf life of this natural product store away from direct light and heat and minimize contact with air and moisture during storage and handling. Always use extra virgin olive oil within 4-6 weeks from the date of opening.
Shelf life: Best consumed within 12 months.