There it was sat at the back of the cupboard, shouting “Eat me, Eat me!”. Challenge accepted.
The nifty box of risotto rice is simple yet determined to impress. It’s a recipe that anyone can do but it is what you add that makes each risotto recipe different. It’s cheap, healthy(ish), italian, hearty and yummy. Whats not to love?
- 320g Risotto Rice
- 1 Chopped Onion
- 1 Litre of boiling Chicken/Fish Stock
- 1 Glass of Dry White Wine
- 50g Butter
- 2 Cloves of Garlic
- Grated Parmesan (to personal taste)
- 50g of Peas (I used frozen)
- 2 Salmon Fillets (flaked/chopped)
- 1/2 Lemon (zest and juice)
- Bunch of fresh rocket
Fry off the chopped onion and garlic in the butter until softened. Add the risotto rice and stir constantly for 5 mins until the rice starts to turn transparent. Pour in the white wine and cook off until evaporated. Pour in a 3rd of the boiling stock and stir. Leave for a few mins. Add more stock when necessary. Continue process for 20 mins. Test the bite of the risotto. If to liking, add the salmon and peas. Stir until salmon is cooked through. Add the parmesan, the lemon juice and zest.
You should have a silky and creamy risotto. Finish off with a good douse of crack black pepper and rocket on top.
Serves 4 | 40mins