This is risotto is so simple to make - it doesn't require much attention (none of that stirring the stock in gradually nonsense!), but still tastes creamy and delicious!
INGREDIENTS:
- 1tbsp of olive oil
- Half a clove of garlic
- One leek
- 200g pancetta
- 200g arborio rice
- 580ml of stock (or 480ml stock + 100ml white wine)
- Handful of grated parmesan
- Handful of wilted spinach
- About 10 cherry or baby plum tomatoes
- A chunk of blue cheese
(1) Heat the oil in a medium saucepan. Crush the garlic and fry for 1 minute.
(2) Finely chop the leek and add to the pan, along with the pancetta. Cook until done (a few minutes).
(3) Prepare 580ml of stock. Either use 580ml of boiling water or 480ml of water and 100ml of white wine, and crumble in 2 stock cubes and mix well.
(4) Add 200g of arborio rice to the stock - cover the saucepan and bring to the boil.
(5) Simmer with the lid on for 15 minutes, stirring often.
(6) Add a handful of parmesan to the saucepan and stir in until melted.
(7) Add the saucepan to the top of the saucepan and cover, when the spinach has wilted stir it into the risotto.
(8) Choose some blue cheese to add to the risotto - it can be any time and any amount, depending on individual tastes. We often use Shropshire Blue.
(9) Chop the tomatoes in half an stir them into the risotto. Continue to cook until the rice is tender.
This recipe always raises eyebrows when we cook it for family or friends, or when I mention it at work. However it is much more delicious than it sounds. It is also very easy to make compared with many risottos. It takes about half an hour in total so give it a chance!
INGREDIENTS:
- 1 tbsp oilve oil
- 1/4 clove of garlic
- 1 medium red onion
- 1 medium-sized sweet potato
- 350ml chicken or vegetable stock
- 150g arborio rice
- 100ml white or rose wine
- A handful of cherry or baby plum tomatoes
- Half a tin of baked beans
- Parmesan cheese
(1) Heat the olive oil in a medium-sized saucepan.
(2) Crush the garlic and chop the red onion into smallish chunks and add to the pan. Cook for 2 minutes.
(3) Chop the sweet potato into small chunks and add to the pan - season with a little pepper and cook for about 8 minutes.
(4) Meanwhile make some stock - we just cheat here and use stock cubes. Add 2 chicken or vegetable stock cubes to 350ml of boiling water in a jug and mix well.
(5) Add 150g of arborio rice to the saucepan and stir continuously for 1 minute.
(6) Add 100ml of the wine and simmer until the liquid has gone (can replace wine with additional stock if required).
(7) Add the stock a bit at a time - simmering with the lid on and stirring often.
(8) Chop the tomatoes in half and add them to the risotto when all of the liquid has disappeared. Stir and simmer.
(9) Add half a tin of baked beans and some grated parmesan and simmer until the risotto reaches the desired consistency.
