• 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)

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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.
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When onions and celery are soft, turn up the heat high, and add the general splash of wine. ACTION PHOTO:
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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.

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

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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.

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