I won’t profess to be a great chef. Anyone who has tasted my cakes, cookies or brownies knows that they leave a lot to be desired. However, one thing I can make is a mean risotto. As someone who is partial to a creamy dish, risotto is one of my favourite things to have – it’s tasty, easy to make and fills you up. And it doesn’t have to be too calorific either. Introducing, my easy veggie risotto recipe…
A handful of frozen peas
A handful of frozen sweetcorn
A handful of green beans, chopped and washed
A handful of broccoli florets, chopped and washed
One onion, diced
1.1 litre of vegetable stock (a good risotto should be creamy, so it’s better to use more rather than not enough)
400g of arborio (risotto) rice
A handful of grated cheese
A knob of butter
1. I didn’t actually use any onion in my recipe as we didn’t have any on the day, however I think risotto tastes better with an onion. So, for the first step, fry the chopped onion in a dash of oil for a few minutes until golden.
2. Pour the arborio rice into the pan, and then pour over a generous amount of olive oil. Coat the rice in the olive oil (this is so that it doesn’t stick to the pan or burn), before then pouring in your first load of stock. The stock should be added gradually, so that the rice is given the chance to absorb it.
3. Add a knob of butter to the mix and keep stirring.
4. Once the rice has absorbed the first load, add another before then pouring in your frozen veg, green beans and broccoli. You can use fresh sweetcorn and peas, but since a risotto cooks in vegetable stock – it doesn’t matter too much.
5. Keep adding the stock gradually, keep the risotto on a low heat so that it simmers gently, rather than bubbling madly. Here, add the handful of grated cheese (you can use low fat cheddar if you are calorie counting, or you can leave out the cheese).
6. A risotto usually takes around 20-30 minutes before the rice becomes creamy and soft, rather than al dente (although, if you like it this way, feel free to take it off the hob before it becomes soft). The best way to tell if it’s cooked, is by taste – so don’t be afraid to dip a spoon in and take a mouthful.
7. Once your risotto is ready, serve immediately. The hotter, the better!
It’s perhaps not the prettiest of dishes. But it’s tasty. I promise!