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What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

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What you need:

1 onion ( diced)
6 rashers streaky bacon ( chopped)
300g risotto rice
1/2 pint  vegetable stock
100g frozen peas

parmesan cheese

What you do:

In a wok  heat 2 tablespoons of olive oil. Add the onions and fry until lightly browned (around 6  minutes). Add the bacon and gently fry for a further 5 minutes, until it starts to crisp.
Add the rice and gently pour in the vegetable stock , then bring to the boil. Stir well, then reduce the heat and simmer covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas,  and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan cheese.

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