Risotto is a great stock-cupboard dish for any meal and can be made easily with ingredients you find in the fridge. This version is vegetarian, but can be used as a base for adding meat or fish if required.
Serves 4
Ingredients
1 litre stock (vegetable or chicken)
3 tsp olive oil
2 leeks, sliced
1/2 onion, finely diced
8-10 leaves sage, chopped
tarragon to taste
150g arborio risotto rice
250g chestnut mushrooms, sliced
1 garlic clove, crushed
pinch salt
1-2 tbsp parmesan cheese, grated
Method
Bring the stock to the boil and simmer very gently. Put one tsp of the oil in a separate pan and put on a low heat on the hob. Add leeks and onion and stir briefly. Put the lid on and leave on the lowest heat for around ten minutes, checking occasionally. Add the sage and tarragon, another tsp of olive oil, stirring in, and then immediately throw in the risotto rice, stirring to coat with the oil. Add the stock ladle by ladle, stirring in each time, until the rice is cooked through. While the risotto is cooking (or beforehand if you prefer), heat the last tsp of oil in a small pan and put on a low heat. When warm, fry the crushed garlic and mushrooms with a pinch of salt. Stir, increase the heat slightly and put the lid on for about 5 mins, moving them about in the pan every now and again. Remove the lid and increase the heat slightly to finish off. Once the risotto and mushrooms are cooked, add the mushrooms to the risotto and stir in. Add the parmesan to taste, and serve.
