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Risotto

3 stars based on 1 reviews Rate this Recipe

Method

Serves 4.

1. using a deep (very important otherwise it's messy) frying pan, coat the rice in olive oil.

2. make 1 litre of vegetable stock using 1 litre water and a stock cube. add water to rice a small amount at a time (approx ladle sized). allow rice to completely absorb each ladle before adding the next.

3. meanwhile, prepare and cook the vegetables. i usually use roasted butternut squash, but you can use peas, beans or carrots or all of them.

4. chop onion, and fry the onion and if desired, any other ingredients you wish fry.

5. when all stock is used up, and the rice is tender, begin adding the soft cheese and the cheddar.

6. add lemon juice and mixed herbs.

7. add vegetables and onion, mix in lightly to avoid mashing the vegetables.

8. serve- enjoy.

Comments Add your comment

4 stars. I cooked this as a breakfast treat for my son on his birthday. He felt so special!! My second son wants me to do the same on his one too. Thank you.

by Tasneem on Sat Nov 28 2009 reply to this comment