Risotto with Cream and Arugula

Ingredients:

For the Vegetable Stock:

3 cherry tomatoes, coarsely chopped

2 turnips, coarsely chopped

2 leeks, trimmed and coarsely chopped

2 carrots, coarsely chopped

2 potatoes, coarsely chopped

2 onions, coarsely chopped

1 celery stick, coarsely chopped

Salt

For the Risotto:

12 oz (350 grams) risotto rice

Small bunch of Arugula, chopped

1 onion, finely chopped

1 and 1/2 oz (40 grams) butter

6 fl oz (175 ml) single cream

5 tablespoons dry white wine

1 and 1/2 tablespoons Parmigiano cheese, freshly grated plus extra to serve

Salt and pepper

Directions:

Prepare the Vegetable Stock:

Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Risotto:

Bring the stock to a boil.

Meanwhile, melt the butter in another saucepan.

Add the onion and cook over a low heat, stirring occasionally, for about 5-7 minutes.

Stir in the rice and cook, stirring, until grains are coated all in butter.

Sprinkle in the wine and cook until it has evaporated.

Add a ladleful of the hot stock and cook, stirring until it has been absorbed.

Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 18-20 minutes.

Just before the rice is tender, stir in the Parmigiano cheese and cream.

Sprinkle with the arugula and season with and pepper to taste.

Transfer to a warm serving dish and serve with extra Parmigiano cheese. Serves 4.