1st October, 2018
For as long as I can remember, I’ve been making risotto. It was one of the very first meals I learnt to cook as a newlywed almost 14 years ago, and one of our family favourites.
I used to make it the traditional way – standing there stirring each cup of stock in gradually, waiting for one cup to absorb before adding the next cupful which is so very time consuming. That was until one day whilst flicking through a magazine, I saw a recipe which was a “chuck it all in and cover” type recipe, and of course I had to try it. SUCCESS!
I’ve tweaked it quite a bit these days, using different vegetables, depending on what we feel like and we also use vegetable stock rather than chicken. This being said – you can add whatever you like! Chicken, chorizo, bacon, olives, sun dried tomatoes – whatever your heart desires. You can’t go wrong with this recipe.
(If you do add meat – cook it separately, and add it in at the end with the parmesan cheese)
Preparation is the key – make sure you have all your ingredients peeled, diced, chopped etc. Have your stock boiling. If you’re organised, it will be 10 minutes from the time everything is in the pot, to on your plate! BOOM!
For the purpose of this post I have used whatever was left in my fridge – zucchini, mushrooms, leek and even a few tomatoes with the seeds removed.
Back in Australia – my very favourite is pumpkin, leek and baby spinach – DEEEELISH!!
So here it is – my life changing One Pot Risotto!!
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
1 tablespoon olive oil
1 teaspoon butter
1 onion – diced
4 cloves garlic – crushed
1 leek – halved and sliced (optional)
1/3 cup dry white wine
2 cups arborio rice
4 cups (1 litre) vegetable stock
2 cups of any veggies you like (if using pumpkin or sweet potato cut into 2cm cubes)
Salt and Pepper to season
1/3 cup grated Parmesan
(Additional Pepper and Parmesan to garnish)
– In a large pot, heat oil and butter. Add onion, garlic and leek and sweat down on a low heat for about 5 minutes or until soft
– Add rice and stir through until all coated with sautéed mix
– Add wine and heat through
– Add all veggies (if adding baby spinach, do not add just yet), and pour in boiling stock, carefully.
– Season with salt and pepper
– Cover and simmer on a low heat for 10 minutes, stirring once after 5 minutes before covering again.
After 10 minutes, remove from heat and give it a good stir through. Now is the time to add baby spinach and parmesan cheese.
Serve it up, sprinkling with extra parmesan and cracked pepper.
Enjoy with a cold glass of vino and some crusty bread.