Tonight I want to share another dinner idea with you – risotto.
In no way could this be described as a recipe but more of a method.
Risotto is arborio rice cooked gently in a small amount of liquid. Keep adding liquid and stirring regularly unto the desired tenderness of the rice is reached.
I use my large flat-bottomed wok to make risotto.
Quantities for 2 adults (sometime there is enough left for 1 lunch).
1/2 onion, finely diced
1 teaspoon stock powder
3/4 cup arborio rice
This will make the basic mixture to which you can add whatever you like. I used asparagus and sun-dried tomatoes.
Fry the onion in a little oil. Add the rice and toss to coat thoroughly. Add some water and the stock powder. Simmer and stir until the water is almost absorbed and add a little more water. Continue to do this until the rice is cooked and almost creamy.
I also added 2 teaspoons of powdered dried tomato with the water. Finally, I stirred through some sun-dried tomatoes and fresh asparagus cut into pieces and cooked for 1 minute in the microwave.
Serve immediately with a little grated cheese if desired.
Pumpkin and bacon, broccolini and capsicum (peppers) or sweet potato and caramelised onion are some other winning combinations. You can experiment with different flavours but I would advise only using 2 or at the very most 3 ingredients or otherwise the flavours become overwhelmed. The only thing I do not use in risotto is mushrooms – they turn the mix a fairly unappealing shade of grey!