Easy Summer Risotto

June 27, 2012 2:28 pm Published by Leave your thoughts

Risotto is such a easy meal – all in one pan! All you need is a little time and a good spoon to stir with. It’s also a good way to use up any veg loitering in the fridge. The following recipe is a base that you can adjust as you like.

Cooking risotto

 

Ingredients

  • 200g  risotto rice – there are lots to choose from. Brown rice does take a lot longer though, about twice as long really.
  • 1 litre vegetable stock – try  Marigold Swiss Veg Bouillon – we always have a large pot in the larder, as it is so handy and gives a great flavour.
  • 2 or 3 large glasses of white wine
  •  3 leeks, trimmed
  • 1kg green leafy veg such as kale (this is a good way to sneak some veg into the kids)
  • clove of garlic
  • 2 small onions/one medium onion
  • olive oil
  • good knob of butter
  • Tin of cannellini beans
  • roast walnuts
  • 150g parmesan or cheddar cheese, grated

Method

  1. Rinse the risotto under cold water and set aside.
  2. Melt your butter in a large frying pan, together with the olive oil.
  3. Fry the onion and garlic in the oil.
  4. Add the leeks and green veg and fry until soft.
  5. Add the rice and coat in the oil and veg.
  6. Add half of your glass of wine and let this be absorbed by the rice.
  7. Add the veg stock bit by bit, stirring often until absorbed along with some more of the wine.
  8. Add the drained cannellini beans.
  9. Drink the bottom half of the glass of wine (just in case you forgot during the cooking).

Serve immediately with roasted walnuts and grated cheese. Any left over makes a marvellous breakfast topped with a poached egg.

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This post was written by Sue

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