Wednesday, April 16, 2014

Easy Rissotto

This is one of the cheapest and easy meals I make
I chop up lots of fresh veggies (whatever is in the fridge or garden)

Throw it into the wok with a tiny drop of oil on a high heat.
Stir fry for a few minutes about 5

Toss in a couple of handfuls of Aborio rice

stir fry for a few more minutes until well mixed 

Pour in a few spoonsful of chicken stock and stir until absorbed
Pour in about 2 more cupfuls of stock and stir

Simmer until hot

Put the lid on and turn heat right down low and leave

Check after about 10 mins and stir
until the liquid has almost gone but still quite moist
Check the grains of rice to make sure they are soft then toss in a knob of butter
and stir. Season with salt and pepper to taste

Serve with some shaved pecorino cheese


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xx jeanetteann


Nancy said...

Wow! This looks fantastic, Jeanette Ann. I like the ease of the recipe. This is one to try. ~ Nancy

Mariette VandenMunckhof-Vedder said...

Dearest Jeanette Ann,
That indeed is a rather easy version of the tedious risotto that needs to be stirred and bouillon added for over 20 minutes... I would not add the butter to the end but use some low sodium and low cholesterol Parmesan and Peccorino cheese instead.