Whenever I go to someone’s house for supper and they cook risotto I feel terribly guilty. Slaving over the stove for hours, painstakingly stirring, adding stock and stirring again, the results were always delicious, but I couldn’t face working on something for so long. Which is why this recipe immediately jumped out to me (on a website I can not recall I’m afraid). For this cheats risotto all you need to do is throw everything in the pan and leave it for 15 minutes. That’s it. What you’re left with is perfectly cooked rice with that gloopy consistency expected from a risotto. Simple flavours, simply great. I add peas and bacon, but you can throw pretty much anything in.
6 rashers streaky bacon, chopped
160g risotto rice
600ml hot vegetable stock
100g frozen peas
- Finely chop the onion, heat 2 tbsp of olive oil and a knob of butter in a pan, add the onion and fry until it is lightly brown. Add the bacon and fry until it starts to crisp.
- Add the rice and stock and bring to the boil. Stir well, reduce the heat and cooked, covered, for 15 minutes, until the rice is almost tender.
- Stir in the peas, add pepper to taste and cook for a further 3 minutes.
- Serve with grated Parmesan or cheddar.
Culinary Know How: FRESHER
Budget: UNDER £5
Kitchen Requirements: ONE LARGE PAN WTH A LID.