I’m a massive fan of risotto, so here I’ve posted my basic recipe that forms the base of all my risotto dishes.
- One red onion
- Two garlic cloves
- 200 g risotto rice
- 600 ml fish/chicken/veg stock depending on what you're adding to it
- Sprinkle of parmesan cheese
- Soften the onion and garlic over a medium heat. Add the rice and hear through for 2 minutes. Add the stock a bit at a time until fully absorbed into the risotto, stirring frequently. This should take about 15 minutes. Depending on how you like your rice you can add more water to taste.
To jazz this basic recipe up see my variations with Salmon & Broccoli, Prawn & Pea, Mushroom & Spinach and Chicken and Chorizo. Risottos are pretty versatile though, you can pretty much throw anything you like in there!
Enjoy, Millie xx