Any recipes for an easy & simple risotto

[supersonic]

I am doing my shopping on line and have planned my meals for the week as normal and am getting bored with the same old things. and decided I would like to make risotto and although I love I have no idea how to make it so I would really appreciate any recipes on a simple version as I understand some of them can take hours and hours and unfortunately time isn't something I always have a lot of.

I can't even find risotto rice in my local Tesco's. I've been meaning to get it for weeks, I can't even remember what I want it for anymore!

You'll need risotto rice (ie arborio) and some veg - peppers, onion, courgette, squash, broccoli etc, and perhaps some chopped chicken/turkey.

Fry the rice for a couple of minutes to seal it, add chopped onion and peppers, add soem stock or water anbd simmer for 10 mins, add the chicken and simmer agin for about 5 mins then add the softer veg, simmer until soft. You just need to keep an eye on it so that you add more stock as it cooks and stir frequently.

hth

thanks for your recipes - Distel I was wondering (apologies for beig so dim) when I add the glass of wine to the rice etc I understadn this will be quite a loose misxture do I need to let the rice soak the liquid up slightly or not? and when you say 2 chick. c/cubes with 1/2 amount of stock I amusing what does that mean - what stock are your eferring to - again apologies for being so derrrrrrrrrrrrr!!!!

This is a fab risotto recipe done in the oven - you literally bung in a pot and bung it in the oven and leave - as easy as it sounds - nowatching, adding stock etc.

here

On the packet of rice it will tell you how much rice you need with how much stock.

e.g - If you need 250 gms of rice you add that with the wine (you don't have to use wine) and then add the stock (2 chicken oxo cubes mixed with however much boiling water you need - probebly about a pint).

Hope that makes sense.

You have to stir regularly to make sure it doesn't stick to the pan but don't worry that it will be really runny to start with, the rice will soak it all up and if it gets a bit dry just add a bit more boiling water. The rice shouldn't be crunchy but a bit of a bite to it.

Distel - that makes sense thanks for taking hte time to explain it
thanks everyone!

I do it broadly like Distel but use dried wild mushrooms that have been pre soaked and I don't use the full amount of water/stock initially but about two thirds of time through or when it is starting to need it i make up the rest of the quantity with milk

i also add puy lentils that have been cooked separately

The butternut and sage if fab with roasted walnuts and a little chile too btw

pine nuts are nice too

Hope you enjoy supersonicc .

lemon & parmasan risotto. Yummy

Fry onion in olive oilfor about 5 mins and then add a knob of butter, risotto rice and a glass of wine. cook for a few minutes until wine evaporates. Add grated zest from a lemon.
Then slowly add stock - a little at a time & add more when last lot has been absorbed. I usually use a pint of stock.
should cook rice for about 25-30 mins.

Then add large amount of parmasan cheese.
quick stir til melts & serve

yummy - always make this when DH away.

I've never bothered ladling the stock in bit by bit, I bung it all in at the start - and the risotto always tastes the same to me.

If I'm making a quick, easy risotto, I fry up some onions, carrots, mushrooms and peppers, add the rice and cook it for a couple of minutes, then add either half a jar of a tomato pasta sauce that serves 4, or a whole jar that serves 2 (Sainsbury's tomato and mascarpone is lovely), then add some water or stock to it and let it bubble for 15 - 20 minutes (adding more water if it needs it, but it usually doesn't). Sometimes I even add a tin of baked beans at the last minute - not very authentic but tastes nice and everyone likes it so who cares! And, horror of horrors, sometimes I even use long-grain rice ... still tastes fine.