June 27, 2012 2:28 pm 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.
- 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
- Rinse the risotto under cold water and set aside.
- Melt your butter in a large frying pan, together with the olive oil.
- Fry the onion and garlic in the oil.
- Add the leeks and green veg and fry until soft.
- Add the rice and coat in the oil and veg.
- Add half of your glass of wine and let this be absorbed by the rice.
- Add the veg stock bit by bit, stirring often until absorbed along with some more of the wine.
- Add the drained cannellini beans.
- 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.Tags: mail order, pearled spelt, risotto
This post was written by Sue