Tuesday, 27 March 2012

Throw together risotto

I never ate risotto until about 2 years ago. I was always afraid of it. But I ate it one lunchtime at Strada and now I am hooked. I occasionally even cook it myself!
I found the proportions for a single serving in Molly Perham's 'Cooking for one.' 
It was pretty tasty and whilst it was cooking I sorted out the washing did a quick kitchen tidy, which was handy. 1/2 wasn't really hungry buy had a few mouthfuls. I will be making this again. Maybe with leftover chicken from the freezer and more tomatoes.

Ham Risotto (with my modifications)


What you need
1 stock cube
120ml boiling water
1 Small onion chopped
1 garlic clove chopped
4 slices of ham that you have hanging out in the fridge
50g risotto rice
1 handful of frozen sweetcorn
1 tomato sliced
25g grated cheddar

What to do
Dissolved the stock cube in the water
Heat some olive oil and fry the garlic and onion until soft
Add the rice and stir for a couple of minutes
Add the ham and cook for a couple of minutes
Add the tomato and stock turn down to a simmer and season with pepper (shouldn't really need salt but add if you want)
Simmer for about 10 mins until most of the liquid has gone
Add the frozen sweetcorn and stir
Cook for about another 4/5 mins
Take off hob and stir in the cheese

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