My daughter loves risotto, but I rarely make it as it is a bit of a faff. I came across this recipe while browsing the BBC Good Food website and thought I’d give it a go …
(Risotto is not very pretty, but I can’t have a post without a picture, so here it is!)
The original recipe can be found here. My amendments are noted below, as usual!
(this serves 4 – I halved the recipe as it was just me and my daughter at home)
- 2 tbsp mild olive oil or sunflower oil (I used olive oil)
- 1 onion, cut in half, coarsely grated (I can’t be dealing with grating onions! I used a red onion, finely chopped)
- 2 garlic cloves, grated (I just smushed mine!)
- 250g arborio rice
- 100ml white wine
- 1 litre chicken stock
- 250g cooked chicken, cut into small pieces (I shredded mine)
- 200g frozen peas
- 75g Gran Padano cheese
- 25g butter (I didn’t bother with this)
- black pepper
- I added the juice of 1 lemon and a sprinkling of dried mixed herbs
Start off with frying the onion and garlic in the oil for a few minutes, until soft. Add the rice and stir to coat all the grains with the oil. Pour in the wine and let it bubble for a minute, stirring all the time. Then, and this is the good bit, just pour in all the stock at once. Stir well and bring to the boil, then let it simmer for 10 minutes, stirring occasionally. When rice is almost tender and creamy looking, throw in the chicken and peas. Cook for another 5 minutes, until the rice is cooked to your liking. Remove from the heat, stir in the cheese, season and serve! (I cooked up some mushrooms separately as my daughter doesn’t like them, and added these to my serving).
We both thought this tasted lovely – there was no discernible difference between this method and the ‘ladle full of stock at a time’ method, and it was much easier to cook – I could get on with other bits in the kitchen, just stirring occasionally. I will definitely be making this more often!