Eastington@Paddington

from A Year at Avoca: A Cookbook (page 167) by Simon Pratt

I just made the regular vegetable stock from vegetable scraps collected over the last few weeks (kept in the freezer) and needed to use it, hence this recipe was chosen.

• butter, carrot, celery, mushrooms (I substituted portobello for porcini)
• parsley, thyme and garlic
• butter, EVOO, arborio rice
• vegetable stock
• butter, Parmesan and more parsley

I omitted the optional cream (and used more butter and Parmesan)

Delicious!