Posted: 28/03/2013 in Rice, Vegetarian
Tags: , , , , ,


Risotto is the perfect leftovers dish. You can put pretty much anything that takes your fancy in, and it’ll taste just fine. It takes me about 40 minutes to cook, from fridge to plate, and I’ve cooked it so often now that I don’t really need the recipe (though I can thank the little bit of card in my mum’s recipe binder for being there for me before my memory had caught up).

In the meal I cooked tonight, I fail to demonstrate the wonderful leftovers-ness of risotto – my fridge somehow failed to contain leftovers. Instead, I opted for some bacon bits and fresh veg (broccoli and mange tout).


Ingredients – serves 4

40g butter

360g risotto rice

1 onion, finely diced

1 glass (dry) white wine

1 litre hot stock (or alternatively, 1 litre boiling water and a stock cube)

handful grated cheese

1 tbsp creme fraiche (optional)

assorted meat/veg/seafood/insert something here



Melt butter in a pan (large, lidded frying pan is best, but a large saucepan or lidless frying pan will also work). Add onion and saute until golden. Add rice and coat until slightly translucent. Pour in wine and, when that has evaporated, add half the stock (or half the water and the stock sube). Simmer, stirring every couple of minutes, for 18-20min. Test the rice by biting – it shouldn’t crunch. Take the pan off the heat, and stir in cheese, creme fraiche and any other ingredients. Serve, and enjoy!


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