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Ingredients1 large onion (finely chopped)1 large clove of garlic (finely chopped) 2 tbsp of olive oil 500g of rice (ideally Italian Arborio rice) Approximately 1800 ml (3 pints) of hot, vegetable or chicken stock - made fresh or with 3 stock cubes 50g (2oz) of butter (to taste) Parmesan cheese to serve |
Handy HintAn ideal way to use up vegetables, leftover chicken or prawns - they can be added to this risotto. If the veg/chicken/prawns are cooked, just simply add to the risotto when adding the stock. If the veg/chicken/prawns are uncooked, fry with the onion and garlic. Simply combine with your rice (from your store cupboard) to create a tasty Italian treat. |
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Method1. In a large saucepan fry the garlic and onion on a low heat, cook until softened.2. Add the rice and fry gently for 2/3 minutes, until all the grains are coated in the garlic and onion mixture. 3. Gradually add the stock, one ladleful at a time, stirring until the rice has absorbed the stock. 4. Continue this process until all the stock has been absorbed and the rice is al dente. 5. Add more stock or water if needed, as every risotto will use a different amount. This should take approx 20 minutes. 6. Stir in the butter and Parmesan to taste. | |||||||||||||||||||||
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