Risotto The One Pot Wonder

One thing I love is one pot dinners I make them quite often, whether it is pasta, casserole, stir-fry, curry, or tray bakes I’m all for cutting corners.  It makes feeding a family a whole lot easier and less time-consuming, not to mention less washing up which is always a bonus cause the last thing you want to do is a huge pile of washing up after a hectic day.

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Risotto seems to scare a lot of people I’m not sure why, maybe because it does take a little love and care making sure to add a little stock at a time while keeping a good eye on it and can easily be over cooked. After giving it a go once or twice you will soon get the gist of it and it really can be an easy yet satisfying dish for the whole family.

You can change it up and add different veggies I usually go for the basic chicken and vegetable as that suits most of my family  members and is still nutritious for them. You can also add cream or pesto add the end if you like. To keep it light and healthy I keep it quite simple and add just a little grated parmesan.

Stores well in the fridge for a couple of days if there is any leftovers which makes great work lunches the next day.

Simple Chicken & Vegetable Risotto

Ingredients

2 tbs olive oil

1 leek or onion thinly sliced

2 cloves of garlic crushed

200g chicken breasts,  diced

3-4  sprigs thyme leaves, stalks removed

2 cups arborio rice

3/4 cup white wine

1 carrot, peeled and diced

1 celery, stick sliced

1 zucchini, diced

6 mushrooms, sliced

a handful green beans, trimmed and cut into 1 inch pieces

1 cup frozen peas

2 litres chicken or vegetable stock

salt and pepper

1/2 cup grated parmesan cheese

Directions

  1. Heat chicken stock in a small saucepan on low heat till just boiling
  2. In a large pot heat oil on high heat and cook leek and garlic till softened
  3. Add chicken, thyme and cook for 3-5 mins till browned but not cooked through
  4. Add rice and wine, stir until wine has evaporated
  5. Add the vegetables with two ladles of the chicken stock, stirring until just absorbed
  6. Continuing to stir adding one ladle of stock at a time, repeating this process till all the stock is used and rice is just tender and has a creamy texture
  7. Stir through parmesan and season with salt and pepper to taste
  8. Optional- you can stir through 1/2 cup pure cream or 2 tbsp basil pesto at this stage if you like

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