I feel that in the past risotto has had a reputation for being a difficult and tedious dish to make - For me though I can make Risotto in under an hour, prep and all. Risotto is even filed in my memory as an "easy dinner"!
The secret for easy risotto is keeping it simple and having a system since Risotto involves a few different steps.
Let me walk you through how I do things...
STEP 1
Initially I decide what "extras" or "flavour" I want in my risotto.
My ultimate favourite is butternut pumpkin, baby spinach and pine nuts.
Other variations I have used are mushroom and bacon, lamb and sunflower seeds, sweet potato and chicken or even just frozen veggies and whatever is left wilting in the fridge.
I love how versatile risotto is - you can put pretty near anything in it and it will still be delicious!
Tonight I chose pumpkin, spinach and sunflower seeds.
Prepare your veggies/meat first and sit them aside to be added later.
I normally cook things like chicken, pumpkin and sweet potato in a large fry pan with plenty of olive oil and salt and pepper. It gives much more flavour than boiling or cooking in the risotto (and notice how the pumpkin has more of a "roasted" look rather than squishy boiled?).
Depending on what veggies you choose this step can take from 2 minutes to 20 minutes but if you are a whizz at multi-tasking who says you cant have the pumpkin cooking on the stove while you stir the rice pot next to it?? (well actually me since I like to use the same deep fry pan for both steps but hey!)
STEP 2 - The Rice
This is the real star here - its what makes risotto, risotto after all! Use this base and get creative with what you add!
You will need:
- 1 1/2 cups aborio rice
- 1 onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons lard or dairy free margarine
- 1 litre of chicken stock (I use a powdered stock mixed into hot water from the kettle)
Finely dice the onion and garlic and in a deep pan or large pot cook the onion in the oil and lard until the onion is transparent (yes there is a lot of oil and fat in there but trust me its worth it!).
Rinse the aborio rice until the water runs clear and then add to your onion, garlic and oil mix. Stir and cook on a low heat so the oil coats the rice and some of it is absorbed into the rice.
Add the chicken stock one cup at a time stiring until the liquid is pretty much absorbed then add some more. For a guide to know when to add more chicken stock run your wooden spoon down the center of the rice, if it leaves a path you are right to add more, if it just closes back over right away give it a little longer).
Continue until the rice is cooked and the liquid is absorbed.
STEP 3 - Putting it all together
Now you are ready to add in those "extras" into your pot. Stir them through the risotto and flavour with extra salt and pepper if desired.
Serve - And if you can have parmesan cheese add it to the top of your risotto, if not enjoy it with out it! Since being dairy free we started ommitting the cheese and found it to be just as delicious!
Let me know what you would add in - Always love new ideas!
SharedByEmily
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