Creamy and moreish there is nothing that surpasses a great risotto. Once you have the basics of risottos down you can make any variety that comes to mind. Don’t be fooled by the bad rap risotto has for being tricky and time consuming – while risottos do take a bit of time and patience, they are by no means difficult.
Risottos are the perfect meal for using up leftovers! You can put just about any vegetables or meats in that you have around the house. Listed below is just one example.
Veritable Vegetable Risotto
- 1 Brown Onion (diced)
- 2 Cloves Garlic (crushed)
- 1C Arborio Rice
- 1Lt Stock (vegetable or chicken – must be hot)
- 2 Zucchini (diced)
- 200G Pumpkin (diced)
- 300G Spinach Leafs (stalks removed)
- 1/4-1/2C Parmesan Cheese (grated)
- Saute onion in olive oil – adding garlic once onions have begun to softened
- Add rice to pot and stir to coat – saute lightly for 2 minutes
- Add hot stock – one ladle at a time – waiting until rice has absorbed liquid before adding more
- Meanwhile cook all vegetables (except fresh spinach) until tender
- Add vegetables to risotto – continue adding stock until risotto is cooked and liquid is absorbed
- Once cooked – add majority of parmesan, nob of butter, fresh spinach and salt and pepper to taste
- Serve immediately sprinkled with parmesan
A couple tasty hints:
- Infused oils are a great addition for which to saute the onion. My personal favourite is chili infused oil (just add dried chili flakes to extra virgin olive oil).
- Stir a couple spoonfuls of your favourite dip into the completed risotto can also be a great addition. From experience, I can highly recommend adding a bit of spicy capsicum dip when you add the parmesan. This adds creaminess and an extra hit of flavour!