110 g arborio rice
1 pint stock, (fresh is best, stock cube is fine too)
1 handful frozen sweetcorn, (or use fresh)
30 g Parmesan cheese
- Sweat onion in oil or butter (oil if you want to go dairy free).
- Add rice and dry cook for 2 minutes.
- Add stock bit by bit for 15 minutes (adding sweetcorn halfway through) until all stock is used up and rice is al dente.
- Add Parmesan at end, reserving some to sprinkle on top.
This takes just over 10 minutes but the onion can be chopped up earlier in the day and it just needs 10 minutes proper attention before supper.
Very healthy and delicious, also infinitely variable with ingredients eg ham, mushroom, asparagus, red pepper. Risotto is a great vehicle in which to introduce vegetables.
Baby and weaning