Risotto

A simple recipe which can be adjusted. This is one of my favourites but feel free to mix and match and shake it up a bit with the ingredients. Risotto is normally gluten and wheat free, however, the stock cube used is not necessarily.  Please look out for this.

This recipe serves 2.

Cooking and preparation time: 50 minutes.

Ingredients:

1. 1 litres of vegetable stock – make sure gluten free (kallo are quite good)

2. 2 tbsp olive oil

3. 1/2 an onion and a segment or two of garlic

4. 1 Courgette finely chopped

5. 8 Mushrooms finely chopped

6. A handful of king prawns

7. 200g of arborio risotto rice

8. A couple of slices of Brie

9. A handful of Basil

10. A pinch of Salt

11. A pinch of Oregano

Method:

Bring the stock to boil on a saucepan and keep this on a low heat while you make the risotto. You will need to add this bit by bit into your risotto. When I say bit by bit I really do mean that otherwise your rice will be either swimming or burnt.

In a separate pan, heat the oil and fry the onion and garlic until softened.  Stir in the rice and add a little of the stock. Ladle by ladle slowly. Wait for the rice to absorb it then add a little more.

Add the prawns, cooking them thoroughly. Then add the courgettes and mushrooms. Add a pinch of salt, a pinch of oregano and a tiny bit of the basil. Then add in some brie, slowly melting it into the rice.

Keep cooking the risotto and adding the stock in ladle by ladle until it is al dente. The best way to know: try it.

#Risotto