30 Minutes
Roast Garlic Thyme & Mascarpone Risotto with Toasted Almonds and Breadcrumbs

Roast Garlic Thyme & Mascapone Risotto with Toasted Almonds and Breadcrumbs

A rich cheesy risotto flavoured with roast garlic and thyme and topped with creamy mascapone and toasted almonds and breadcrumbs

How it's doneDirections

Step 1

30 Minutes

Set the oven to 220C 425F or gas mark 7.

Roast the garlic head for 30 minutes

Step 2

Boil the water and add to the stock cube.

Step 3

Peel and finely chop the shallot(s).

Step 4

Wash and chop the celery.

Step 5

1 - 2 Minutes

Add the onions to a pan with a 1/4 of the butter and a spot of olive oil. Cook for a minute or two.

Step 6

Add the celery and cook till soft.

Step 7

Take the garlic out of the oven and separate the cloves, squeeze out the insides, add to the pan.

Step 8

Wash the risotto rice then add the rice to the onions cook.

Cook until the rice starts to look transparent.

Step 9

Add the white wine, cook till wine has evaporated.

Step 10

Add enough stock to cover the rice then add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice, continue adding ladle after ladle until all the stock is used up.

Step 11

When the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle.

Step 12

1 - 2 Minutes

Wash and remove the thyme leaves from their stalks.

Add to the pan and cook for a minute or two.

Step 13

5 Minutes

Finely grate the parmesan.

Add the parmesan and the remaining butter to the rice, Stir and then place a lid on the pan and leave for five minutes.

Step 14

Using a food processor blend the bread into fresh breadcrumbs.

Step 15

Heat a frying pan.

Toast the Breadcrumbs and almonds with a little olive oil, cook until golden brown and season with salt and pepper.

Step 16

Serve the risotto in individual bowls with a dollop of mascapone and sprinkled with breadcumb mix.

This recipe is from Jamie Oliver’s the return of the naked chef

What you needIngredients

Servings 2
Utensils
  • 1 Baking Tray
  • 2 Frying Pans
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Jug
Risotto
  • 1 Vegetable Stock Cube
  • 700 ml Water
  • 1/2 tbsp Olive Oil
  • 2 Shallots
  • 1 stick Celery
  • 1 Garlic Clove
  • 200 grams Risotto Rice
  • 175 ml White Wine
  • 35 grams Butter
  • 50 grams Parmesan
  • Black Pepper - to taste
  • Salt - to taste
  • 1 head Garlic
  • 1 handful Fresh Thyme
  • 75 grams Almonds (Flaked)
  • 1 Sliced bread (Brown)
  • 2 tbsp Mascarpone Cheese

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