Herb Risotto

Herbs and risotto rice

Tina

300g Rissotto rice

1 3/4 ltrs Vegetable stock

50g Butter

1 large onion, finely chopped

50g grated hard Italian cheese (Parmessan or Grana Padano)

1 handful soft herbs, including basil, parsley and chives, finely chopped

Serve with a herb salad made from leftover herb leaves and put a balsamic and olive oil dressing on them

Add leftover ham or chicken or peppers

Melt the butter over a medium heat in a deep pan
Add the chopped onions and fry, to speed up put lid on pan, takes 5-8 mins, stir occasionally
Add the rice and stir so that all is covered in butter
Add 2 stock cubes to boiling water and stir.
Add a mug or ladleful of stock and stir, wait for rice to take in the stock, add another ladle or mug of stock, continue to add gradually until all the stock is Continue adding stock a ladleful at a time. This takes 20-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a line where its been that holds for a few moments but not longer.
When the rice is cooked, turn off the heat, stir in the cheese Parmesan, and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to absorb all the flavours for a few mins.

Serve with a herb salad made from leftover herb leaves and put a balsamic and olive oil dressing on them

Add leftover ham or chicken or peppers

Herbs and risotto rice

300g Rissotto rice

1 3/4 ltrs Vegetable stock

50g Butter

1 large onion, finely chopped

50g grated hard Italian cheese (Parmessan or Grana Padano)

1 handful soft herbs, including basil, parsley and chives, finely chopped

Melt the butter over a medium heat in a deep pan
Add the chopped onions and fry, to speed up put lid on pan, takes 5-8 mins, stir occasionally
Add the rice and stir so that all is covered in butter
Add 2 stock cubes to boiling water and stir.
Add a mug or ladleful of stock and stir, wait for rice to take in the stock, add another ladle or mug of stock, continue to add gradually until all the stock is Continue adding stock a ladleful at a time. This takes 20-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a line where its been that holds for a few moments but not longer.
When the rice is cooked, turn off the heat, stir in the cheese Parmesan, and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to absorb all the flavours for a few mins.

Serve with a herb salad made from leftover herb leaves and put a balsamic and olive oil dressing on them

Add leftover ham or chicken or peppers