Basic Risotto Recipe
I don’t make this very often but I’m not sure why. It’s so delicious! If you are worried about having a lot of starchy carbs in the evening, make sure you add in plenty of protein to balance your blood sugar. Peas and asparagus (Primavera), or mushrooms, are a great veggie alternative to ham or chicken and veggie or vegan cheese will work fine too, as does soya spread instead of butter.
Serves 2-3 people:
200g arborio rice
1 stock cube - veg or chicken
1/2 large onion - diced
3 sticks of celery - diced
1 garlic clove - finely chopped
1 large knob of butter
1/2 glass of white wine/ vermouth / left over sake etc
3 handfuls of parmesan cheese, grated
Dissolve the stock cube in about a litre of boiling water and keep warm at a simmer on the stove.
Lightly fry off the celery, onion and garlic in half the butter with a generous splosh of olive oil and pinch of salt.
Rinse the rice briefly, then add to the buttery veg mix. Stir and warm up, coating the rice with the butter and veg juices.
Add the wine or whatever you have and let the rice absorb it. High should still be quite high at this point.
Keep the stock hot in the pan and then add it in to the rice ladle by ladle full, massaging each one until the rice has fully absorbed it. Take your time! When your rice has absorbed the last of the stock, remove it from the heat and add most of the parmesan and the rest of the butter. Leave to sit for a minute before adding your flavours and serving.
- Sautee mushrooms in butter or olive oil and add in at the end;
- Blanche peas or asparagus and fold in;
- Pan fry prawns and add in;
- Strips of ham are delicious too, esp with the mushrooms
Add plenty of black pepper in at the end, along with a last scattering of parmesan and some fresh parsley if you have it. Enjoy x