2-in-1 Recipe Risotto


Risotto is such a great recipe like pizza just because of its customizability. In this post, I have chosen to create two risottos but I have included some ideas for other interpretations in case you want to experiment with flavours and ingredients. As well as this, instead of one recipe, I have included two!

Ingredients (for the Broad Bean, Asparagus, and Pea Risotto):

  • 75g risotto rice
  • 200g of a mix of broad beans, asparagus, and peas (you could add edamame beans if you wanted but this time I didn’t)
  • 1 Stock Cube or Stock Powder
  • 1 tbsp of oil or 15g of margarine
  • 1 Clove of Garlic
  • Approx. 500ml of water (enough to cover the vegetables and rice)

IMG_20170304_181002.jpg

Method:

  1. Wash all the vegetables, prepare and chop the asparagus if needed.
  2. Pour the oil or margarine into the frying pan and toss the onion and garlic in as well. Fry for 3-4 minutes or until the onion has softened on a medium heat.
  3. Add all the vegetables (note that soft vegetables take less time so make sure you cook each type of vegetable for the right amount of time)
  4. Add the rice and cook for 1 minute.
  5. Add the stock cube or stock powder and water.
  6. When it starts to boil, turn the heat down and simmer for 20 minutes or until water is reduced, occasionally stirring to avoid burning and it sticking to the pan.

Ingredients (for the Tomato and Mushroom Risotto)

  • 75g risotto rice
  • 3-4 large mushrooms
  • 1 Stock Cube or Stock Powder
  • 1 tbsp of oil or 15g of margarine
  • 1 Clove of Garlic
  • Approx. 500ml of water (enough to cover the vegetables and rice)
  • Tomato Sauce either with or without vegetables

IMG_20170306_175605.jpg

Method:

  1. Wash all the vegetables, prepare and chop the asparagus if needed.
  2. Pour the oil or margarine into the frying pan and toss the onion and garlic in as well. Fry for 3-4 minutes or until the onion has softened on a medium heat.
  3. Add all the vegetables (note that soft vegetables take less time so make sure you cook each type of vegetable for the right amount of time)
  4. Add the rice and cook for 1 minute.
  5. Add the stock cube or stock powder and water.
  6. When it starts to boil, turn the heat down and simmer for 20 minutes or until water is reduced, occasionally stirring to avoid burning and it sticking to the pan.
  7. 5-10 minutes before the end of cooking, add the tomato sauce and stir in well.

 

Links for three different Pinterest Boards for Risottos:

  1. For Link 1, click here
  2. For Link 2, click here
  3. For Link 3, click here

 

 

 

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