Oh my gosh!! You guys, we signed the land contract yesterday!!!!! EEEEEKKK!!! This is really happening! We are going to be home owners! I shared a video of our block on my Instastories. It’s a 1 acre block in the outer suburbs of Brisbane, it’s quite and perfect for our dogs and eventually for children to have room to grow. Oh that down there? That’s tomato & parsley risotto, it’s fresh, light and delicous!
I made this risotto the week after I went to regional flavours where I brought Vaxkraft Parsley Stock from Melissa. Melissa was introduced to the recipe by her mother in law.
Having never seen stock like this I had to buy it, it’s such a vibrant colour and I wanted to make something that would really showcase the flavour of this stock.
The parsley stock is the most incredible vegetable stock i have ever had. It tastes fresh and vibrant and the parsley still has most of it’s colour so when you make this stock up it’s a pretty pale green, nothing at all like the brown vegetable stock that you make from blocks or powder from the supermarket.
This stock really is something special. Melissa is a local Queensland producer, she is passionate about using the freshest produce which means she sources her produce locally, direct from farmers in the Lockyer Valley. Sourcing local and support our farmers is something that’s close to my heart and I have such pride and admiration for people like Melissa.
Knowing a little bit about Melissa and Mormor Food was the driving force behind keeping this risotto simple. The flavour from the stock sings through and the tomato compliments it beautifully. I added the crumbled feta to bring a little creaminess and as i did not add any salt the feta brings just enough.
I hope you try this and discover the difference really good locally sourced stock can be.
if you make this recipe or anything else from rachael’s foodie life, make sure to post it and tag me so i can see all of your creations!
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Tomato & Parsley Risotto
- 40 grams butter
- 2 brown onion, finely diced
- 4 garlic cloves, crushed
- 4 cups Vaxkraft parsley stock
- 1/2 cup verjuice
- 2 heirloom tomato (approx 480g), diced
- 30 grams continental parsley, finely chopped
- 80 grams feta plus extra to crumble over
Place a large saucepan over medium low heat. Add the butter to the pan and wait until melted.
Add the onion & garlic and cook for 5 minutes. Add the rice and cooking stirring frequently for 5 minutes.
Add the verjuice and cook stirring until almost fully absorbed. Start adding the stock 1/2 cup at a time. Stir occasionally until the stock is almost fully absorbed before adding more stock.
Once 3 cups of stock have been added, add the tomatoes. continue adding stock until the risotto is creamy and the rice is aldente.
Once you reach this point where the stock is mostly absorbed & risotto is creamy. Turn off the heat and allow it to sit for 2-3 minutes.
Stir in the feta and it the risotto is thick add a little more stock (start with 1/4 cup). Spoon into bowl crumble over some extra feta and parsley, serve and enjoy!