I’ve always found risottos quite hard to make since they can easily turn out quite bland and soggy. The trick is to use a strong stock mixture and only add as much as you need to the rice, even if it means you end up with some left over.
In a saucepan, gently fry 1/2 onion, thinly sliced and 1 large clove garlic, thinly sliced, in a little oil until translucent. Add 3-4 fingers okra, sliced, 2-3 inches courgette, cubed and 2 mushrooms, cubed, and fry for a further 1-2 minutes. Add 1/3 cup short grain rice and 1/2 tsp thyme, stir to coat, then over 15-20 minutes add approximately 1 cup of strong vegetable stock (I used a generous teaspoon of stock powder), stirring frequently and only adding more stock when the rice has absorbed the water and the bottom of the pan is bubbling. The more you stir the risotto, the creamier it will get. When cooked the rice should be soft and slightly translucent, although retaining a little bite. Sprinkle over cracked pepper and a small handful of grated hard cheese such as Parmesan or Wensleydale.
Serves 1, easily scaled.
Total cooking time: 35 minutes; active time: 20-35 minutes (I did the washing up while the risotto was cooking, but if you’re less experienced you might need to keep more of an eye on things)
- Omit the cheese for vegan; parmesan-style cheeses are often not suitable for vegetarians, so make sure to check if you are serving vegetarians
- Any green vegetables can be substituted into this risotto. Very soft vegetables such as peas or spinach should be added five minutes from the cooking time. Stinging nettles can also be added to a risotto – once they’re cooked down they lose their sting – but wear rubber gloves to protect your hands while collecting, rinsing and preparing them.
- For a richer flavour, add a little soy sauce or miso paste during the cooking process
- Long grain rice can be used to make a risotto, but it will be less creamy and more sticky so it’s best to use short grain if you can afford it.