We got a delicious recipe for a vegan risotto which we made using our rosé wine as a change from white wine. The taste is fantastic and it gives the rice a nice splash of pink colour.
- 2 tbsp olive oil
- 150g leeks
- 2 garlic cloves
- 1 onion
Chop up and fry all of the above for approx 5-7 mins.
- Handful fresh parsley
- 60g fresh breadcrumbs
- Zest and juice 1 lemon
Mix the chopped parsley, breadcrumbs and lemon together & fry - to be added on top when served.
- 1.6 litres vegetable stock
- 400g risotto rice (eg arborio is good)
- 250ml DEFY ORGANIC ITALIAN ROSÉ WINE
Now add the rice to the frying pan and cook for 1 min then add half the can of wine (125ml) and cook for 3 mins. Slowly add the stock whilst the rice cooks, stirring often (approx 20mins).
When cooked, serve with the breadcrumbs on top and as the chef you should get to enjoy the small glass of wine left over!