It’s time for something fancy on the blog… Risotto!
Risotto is one of my favourite meals to make when I have friends over, because it looks and tastes pretty fancy, but in reality it’s so easy, and actually quite cheap to make. This dish needs a lot of attention and love, so it’s great for relaxed evenings when you can put your cheesy music up really loud, just hang out in the kitchen and enjoy making some great food for the people you love.
Today I had a free evening so I cranked up the 90s RnB and got stuck into making this light, creamy comfort meal. This one’s great for the summer as it has sweet pepper and carrot in – quite delicate flavours – but if you’re reading this in autumn or winter, why not try with leeks or roasted butternut squash instead?
Risotto has a bad rep as being really tricky to make, but as long as you pay attention it’s really pretty easy, so why not try yourself and enjoy some delicious comfort food this evening?
Let me know how you get along with this recipe, and leave your cheesy kitchen song recommendations in the comments below!
Two tablespoons of olive oil
One small onion
One clove of garlic
Half a red pepper
One medium carrot
Half a can (200g) of chopped tomatoes
150g of risotto rice
One vegetarian stock cube (with 500ml of boiling water to make vegetable stock)
A good splash of white wine (around 200ml)
Salt, pepper and cayenne pepper to season
Parmesan and bay leaves to serve (optional)
- Heat the oil in a medium-sized pan and cook the chopped onions, garlic and carrots for five minutes until slightly soft.
- Add the chopped pepper and stir for a further five minutes, then add the chopped tomatoes and season. Mix together and cook for around two minutes more.
- Add the rice and stir, then begin adding the vegetable stock and white wine, little by little, stirring with each addition until absorbed. Keep adding the stock and stirring for 20 to 25 minutes until the stock is fully absorbed and the rice is soft. If the risotto is a little dry, add more stock.
- Once finished, simply spoon into a bowl and serve with bread and parmesan (optional for vegans). You can even add bay leaves for decoration to make it extra special!