A pairing for our Terre di Marca Pinot Grigio. Recipe credit @eddmifflin
A quick and easy vegetable-based dish that only uses a handful of ingredients. Perfectly served with a glass of our crisp and fresh, organic Pinot Grigio.
Ingredients (serves 4)
- 700gchopped veg. Ed used peppers, squash and courgettes (that's what he had in the fridge). Any Mediterranean or seasonal veg should work beautifully
- 300grisotto rice
- 1.2 litresorganic chicken or vegetable stock
- bunch / (around 30g)basil
- 100ggoat's cheese
Cook the veg in a large, deep pan on a medium-high heat with plenty of olive oil. Cook until soft, stirring regularly (should take roughly 10 mins). Then remove half to a bowl.
Add the rice to the pan and stir for around 2 minutes. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16-18 minutes, or until the rice is perfectly cooked. Add extra splashes of water where needed.
Chop 3/4 of the basil and stir into the pan along with most of the goat’s cheese, 1 tbsp extra virgin olive oil and plenty of seasoning.
Add a splash of boiling water to adjust the consistency if needed - it should be nice and oozy.
Divide between plates, then scatter over the remaining basil leaves and goat’s cheese to finish. Serve with a generous glass of Pinot Grigio.