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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Just made this for first time. I will never fear risotto rice again. this has been adapted from a Bill Granger recipe. Great for using left overs and so simple. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1/2 leek, finely chopped |
1 garlic clove, finely chopped |
1 teaspoon salt |
180 g arborio rice |
375 ml chicken stock |
400 g chopped tomatoes |
1 cup chopped cooked chicken |
2 tablespoons sweetcorn |
1 teaspoon coriander |
1/2 teaspoon sugar |
1 tablespoon ketchup |
1 teaspoon pepper |
2 ounces parmesan cheese, grated (optional) |
Directions:
1. put oil into a 3ltr capacity oven dish with lid.
2. (preheat oven to 200c/gas6).
3. place onto hob, add onion, leak, garlic and salt and stir for approx 5mins until onions are soft.
4. add the rice and stir for 1 minute.
5. add the stock, a tin of chopped tomatoes, sugar, ketchup and coriander( or herb of your choice, i only added the ketchup to just take off the sharpness of the tomatoes , but omit for your own taste).
6. bring this to simmer for 1 minute.
7. take off the heat add chicken and sweetcorn.
8. (variation on the recipe were for 185g canned tuna( instead of chicken), 1tsp parsley ( instead of coriander)and 3 chopped courgettes ( instead of leak and sweetcorn).
9. just use what you have.
10. gently give a stir together.
11. place in the oven for 30mins.
12. top with grated parmesan if desired when serving.
13. you now have perfect risotto.
14. yes it is this easy!
15. enjoy.
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