Best risotto

Yield: 2 Servings

Measure Ingredient
1 large Onion; finely chopped
3 tablespoons Vegetable oil
150 grams Basmati rice; washed
1 tablespoon Mixed dried herbs
300 millilitres Stock
75 grams Mushrooms, sliced
50 grams Peas, cooked
75 grams French beans; steamed and cut into short lengths
40 grams Cheddar, grated
\N \N Salt
\N \N Pepper
\N \N Ground mace
\N \N Grated Parmesan, to garnish

Serves 2-3

Risottos make some of the best supper dishes of all - satisfying, tasty food that you can make all the year round using whatever are the best vegetables in season. Serve this risotto with a crisp tossed salad and some warm granary bread.

Soften the chopped onion in the oil for 5 minutes, then stir in the rice and mix until well coated with the oil. Stir in the herbs. Then add the stock gradually, stirring until the rice absorbs the liquid, and then adding more as required. When it has all been absorbed, mix in all the prepared vegetables and cook gently, stirring, until they are hot and cooked through.

Season to taste and stir in the cheese. When it has melted, serve the risotto on hot plates, with grated Parmesan to sprinkle on top.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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