Basic Risotto

Serves 4  Cooking and prep time: 50 minutes

Ingredients

300g Risotto rice

1 small onion

1 litre of vegetable stock

Olive oil

1 tsp butter

100g frozen peas (optional, add other vegetables if you prefer)

Salt and pepper

1 tsp parmesan cheese

Method

1. Peel and chop the onion finely.
2. Heat 2 tbp of olive oil in a large pan with your butter.
3. Add the onions, and cook for about 5 minutes on a gentle heat until soft and brown.
4. Add the rice with the litre of vegetable stock. Bring to the boil, then reduce the heat and let it simmer for about 20 minutes or until the water has been absorbed and rice is nearly tender.
5. Stir in your frozen veg; such as peas, carrots etc. and season with salt and pepper.
6. Cook this for a further 3-5 minutes depending on the vegetables added.
7. Serve hot topped with a sprinkling of parmesan cheese and ground black pepper.

 

Top Tip:

You can add your other favourite ingredients into this basic recipe by mixing into the cooked rice, cooked chicken, cooked prawn, cooked shrimp, cooked zucchini etc. before you serve, adding variety to the dish.

If you want to cook a chicken risotto with chicken pieces, make with chicken stock and mix the cooked chicken into the risotto at the end.