I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish.  A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas.

1 cup Arborio rice
olive oil
white wine (optional)
finely diced onion
crushed garlic
4 cups good quality vegetable or chicken stock
Parmesan cheese

In a pot have the stock heating. In another pan over a low heat sweat the onions in a little olive oil for 3–4 minutes. Add the garlic and cook for another 2 minutes before adding the rice. (You can also add chorizo now or finely chopped pumpkin or mushrooms.)
Stir for 2 minutes till rice is well coated. Add a dash of white wine and stir until all the wine has evaporated. Ladle at a time, add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often. When you have used three quarters of the stock, add soft vegetables like asparagus, frozen peas (and/or cooked chicken, prawns etc if not a meatless dish). Stir through and continue adding the stock until rice is al dente. Remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.


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