• 75g of risotto rice.
  • some stock. I never guess this right, I just add more water to one stock cube until the risotto is cooked.
  • 1 celery stick
  • chestnut mushrooms
  • handful of grated pamersan
  • half a little bottle of your CHEAPEST WHITE WINE
  • half an onion
  • handful of rocket
  • scoop of butter
I can’t remember where I got this recipe from. Probably my little book of 100 veggie dishes. And since @alexanderkelly’s pea risotto entrance to the blog, I kinda felt like I should up my game. Seriously, a wine recommendation. I can’t do that, but I can share an equally awesome-tasty quick veggie risotto with you. BE GRATEFUL.
Nutrition: 397 kcal, 13g protein, 60g carbs, 13g fat, 6g sat fat, 3g fibre, 1.22g salt

WHAT TO PUT IN IT (this feeds one person, multiply by number of people, like)

Start the stock off to boil, chop the onion and celery, slice the mushrooms, grate the cheese. put some oil in a pan on a medium hear, soften the onions and celery, DON’T let them brown. At this point I found some porcini mushrooms in the cupboard (yeah… I’m that person) I put these in the stock to absorb some moisture and make it extra tasty.
When onions and celery are soft, turn up the heat high, and add the general splash of wine. ACTION PHOTO:

simmer away the wine until it has been absorbed by the rice. Then all you have to do is keep on adding a bit of stock, waiting for it to absorb, adding a bit more and stirring throughout like your life depends on it. Keep on adding and tasting the rice until it’s just between chewy and soft, add a last bit of stock, and the chopped mushrooms.


Last bit now, add the scoop of butter, a generous twist of pepper, and a handful of cheese.


keep stirring until it’s really sticky and gooey and lovely. Serve, scrunch a bit more pepper, garnish with rocket and a tiny bit more cheese. Serve. Bask in the glorious compliments of all to whom you serve it.