In my previous post Easy peasy paella I posted about how we love a good rice dish in our household and often swap between these two very similar dishes.
So here is my absolute fave (against what everyone in the household feels) my vegetable risotto. I love the diversity that you get with a risotto as you can literally use anything that you find in the cupboard or fridge to make it something rather special. This is usually a dish that gets created at the end of the week right before we need to do a food shop.
Theres very little use me putting up an ingredients list as every risotto I make is different from the last, as I use whatever I have left in the fridge. Here is a list of the most commonly used ingredients in my risottos.
- 1 cup risotto rice per person
- 500ml boiling water
- 1 veg and 1 chicken stock cube (mixed in the water)
- a knob of butter
- 1 onion
- 2 cloves garlic
- 1 cup peas
- mushrooms (usually about half a punnet)
- half leek
- salt and pepper
- mixed herbs
- cheese (any cheese you have left, cheddar works best with parmesan for topping)
Again, literally anything you can get your hands on to use up will work well. I have even used spinach, peppers, bacon lardons, left over chicken and prawns before and all taste great in a risotto.
In this Risotto I added some ham at the end just to give it a little extra colour.
How I made it
First and most importantly you want to prep your food and make sure it is all ready to be cooked. chop the onions and garlic, mushrooms, leaks and any other ingredients you might have that need to be cut (like bacon and chicken).
Once your food is prepped and ready to go then you can start.
- fry the onions and garlic until the onions are softening,
- add in the leeks and mushrooms (and any other ingredients you might be using, NOT frozen veg yet though)
- pour in the rice (no stock yet) and cover in the butter
- once covered slowly pour in the stock, making sure that the rice is covered with the liquid.
- stir thoroughly and continuously. you don’t want the rice to stick to the sides. stirring continuously also allows for the edges of the rice to break down which will allow for the sauce to become creamy.
- before all liquid is absorbed add in the frozen products (if you have any) like peas.
- If rice is still quite hard add a splash of water
- add in the cheddar and herbs/spices constantly mixing the mixture.
- The mixture will become creamy right before your eyes.
- taste it at this point so you can add in more herbs/spices or cheese as needed.
- once the water has evaporated and been absorbed, the risotto is ready to be served.
I serve my risotto up with a mixed salad on the side or sometimes a garlic bread. I find it is a lot of fun to ask my little one to help me with the stirring, it allows me to have a free hand so I can add in the ingredients, and she gets to see the magic of the creamy texture happen right before her eyes.
I hope you enjoy this recipe!
much love x