One of my favourite meals at the moment! I have always wanted to make my own risotto but thought it was too difficult or time-consuming for a quick meal, but it is actually very simple and easy to make!
Cooking Time: 20-25 minutes
1 onion, finely chopped
1 clove of garlic, finely chopped/crushed
500ml hot vegetable stock
150g Arborio Risotto Rice
Small bottle of white wine
150g frozen peas
5 baby mushrooms
Dill or Parsley
3 tablespoons of creme fraiche
Other serving suggestions: poached salmon fillet, green beans, spinach.
Step 1: Melt the butter in a large saucepan, add the onion and garlic and cook for 5 minutes.
Step 2: Add the rice and stir into the butter. Make sure every grain of rice is covered with butter. Cook for 1 minute.
Now I have a confession to make, I completely forgot about the mushrooms at this point I would usually add them in at this stage but I forgot. Instead, I put the chopped mushrooms into a small pan with a knob of butter and cooked them for 2-3 minutes before adding them to the risotto. (Silly me just imagine I put the mushrooms in.)
Step 3: Add the wine and cook for 1 minute. Whilst this is cooking boil the kettle and mix the stock cube and water together in a measuring jug.
Step 4: Add the stock gradually, use ladle or large serving spoon. Add more stock once each amount of stock has been absorbed. Stir regularly.
Step 5: With the last amount of stock add the peas and lemon juice and stir. Sometimes I add an extra splash of white wine at this stage (not an alcoholic! I just really enjoy a wine taste in the risotto).
Step 6: Cook for another 4 minutes. This is the time to season and add the dill/parsley. Finally, take on the heat and add the 3 spoonfuls of creme fraiche and stir into the risotto.
Serve with smoked salmon, baby iceberg lettuce, cherry tomatoes and half a lemon
Or serve with a poached salmon fillet, green beans and spinach.