I love risottos! I cook them all the time for my charges and this one is an all round favourite-for parents too! Risottos are so versatile as you can swap and change the vegetables in them to make them seasonal or they help to just clear out the fridge. Give it a try, see what you think.
This will feed a family of four.
2 sticks of celery finely chopped
2 carrots finely chopped
1 red onion finely chopped
3 garlic cloves finely chopped
6 broccoli florets cut in half
1 courgette, sliced and cut into quarters (keep these separate to the rest of the vegetables to use at the end)
2 vegetable stock cubes with a litre of boiling water
Quarter packet of risotto rice
2 fillets of salmon
1 medium glass of white wine (optional)
Knob of butter (optional)
Salt and Pepper (optional)
Boil the kettle and make one litre of stock with the two cubes.
Heat up the oil in a pan and sauté all vegetables apart from the courgettes, until the onions start to become translucent.
Add the salt and pepper at this point if you choose to use it.
Add the risotto rice and fry for another 4 minutes. You might need to add a little more oil or a knob of butter.
Add the glass of wine at this point if you choose to use it. When it boils down move onto the next step.
Making sure the stock cubes are fully dissolved, add a ladle at a time to the risotto making sure it boils down before you add the next. This stops you making the rice soggy.
When you’ve added 5 ladles of stock, add a good squirt of tomato puree and stir through. Continue adding the stock.
When you’ve added enough stock that the rice is cooked to desired taste and vegetables are soft, add the salmon in chunks and the courgettes to cook through.
Keeping the courgettes until the end just keeps them a little crunchy. Stir through some Parmesan and serve.