["Gin & Tonic Risotto | Recipes

Ingredients
Method

Ingredients

- 3 Tbs Unsalted butter
- 0.5 large Onion (diced)
- 2 large Parsnips (peeled & diced)
- 1 tsp herb de Provence
- 175 g Arborio rice
- 125 ml Tanqueray
- 125 ml tonic water
- 800 ml Vegetable stock
- 125 g Grated parmesan
- 1 Tbs Fresh thyme (for topping (optional))

Method

1

In a small saucepan, heat stock to simmer over medium heat. Reduce heat so stock is hot, but not simmering.

2

In a separate heavy-bottom saucepan, heat 2 tbsp butter over medium heat. Once the butter has melted, add diced onions. Sauté onions until very fragrant and translucent, about 3-4 minutes.

3

Add diced parsnips (smaller pieces are better in this dish) and herbs and cook until parsnips are tender, about 10 minutes.

4

Add arborio rice to the butter, onions, and parsnips, stirring briskly to fully coat the grains in the melted butter. Sauté for another 30 seconds to 1 minute, until there is a nutty aroma. Be careful not to burn the rice. Add Gin and cook while stirring until the liquid is fully absorbed. Then add tonic

5

Add a full ladle (about 1 cup) of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another cup of broth. Repeat a cup at a time until the rice is tender but still firm, without being crunchy. This takes 20-30 minutes using 4 -6 cups of stock.

6

To finish, remove pan from heat, stir in remaining butter and parmesan cheese. Season to taste with salt and pepper. Top with fresh thyme.

Comments & Ratings

More Tanqueray recipes

	3 Tbs	Unsalted Butter
	0.5 large	Onion (diced)
	2 large	Parsnips (peeled & diced)
	1 tsp	Herb De Provence
	175 g	Arborio Rice
	125 ml	Tanqueray
	125 ml	Tonic Water
	800 ml	Vegetable Stock
	125 g	Grated Parmesan
	1 Tbs	Fresh Thyme (for topping (optional))

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Gin & Tonic Risotto

Ingredients

Method

1

2

3

4

5

6

Comments & Ratings