Risotto rice is something you should have in your cupboard. It will last forever (ish) and you can make so many different recipes with it. We had some risotto rice with tomato and basil flavour in our cupboard so we decided to make something yum with it. Oh and don't forget to buy some red wine. I mean, what is a meal without red? Especially when it is risotto. You can get a cheap and nice bottle of red wine from Chile at Aldi, don't remember the name, or the one from South Africa at the shop. Oh yea I really know my wine. Or not. Please don't read this dad, I know you like yours Italian.
Ingredients: (for two)
Risotto Rice 200g - the risotto rice we have is a tomato and basil risotto from Norway, next to the 13 tram at the shop called Grønn. BUT, to save money on flights, baggage, travel insurance etc. you can buy the seasoned risotto from most stores, at ALDI it's 99p, and Tesco £2.
Pepper - We only had a green pepper left, in hindsight, a red one would have been better as the green ones are quite bitter.
Leftover Veg - towards the end of the week we tend to use leftover veg, it could be anything. We used kale, aubergine, mushrooms, onion, green beans and garlic.
Price per person: £1.60
The first thing you start to do is to start on the risotto. If you don't have seasoned risotto, you'll have to add stock and some butter, but with seasoned risotto just add boiling water and stir.
When the rice is ready, like "al dente", you put some butter in, let it melt and stir. Risotto is a dish you have to be patient with. It can take up to 20 minutes to make, but it is so worth it. And the bonus is that you can drink red wine meanwhile!!!! Or you can prep the veg. I recommend prep the veg, then have your glass of red wine, unless you want to lose fingers in the process.
Cut one pepper in two, so you have to halves of pepper, pour a bit of olive oil and bake them on a preheated oven (220 degrees) for 12-15 minutes. We put them on a tray with some foil around.
Cut the leftover vegetables into cubes, or squares or heart and stars, however you want them and throw them into a wok pan (classic Charlotte style), or just a normal pan with olive oil/veg oil. Season with salt and pepper, chilli flakes, or whatever you have :-) when the veg is ready, the pepper is a bit soft, but still a bit crispy, and the risotto is "al dente", you are ready to eat!!
Put one of the halves of the pepper on the plate, put some risotto in the pepper, kinda filling it, and then as much veg you want around this little masterpiece :-)
Price per person: £1.60
The first thing you start to do is to start on the risotto. If you don't have seasoned risotto, you'll have to add stock and some butter, but with seasoned risotto just add boiling water and stir.
When the rice is ready, like "al dente", you put some butter in, let it melt and stir. Risotto is a dish you have to be patient with. It can take up to 20 minutes to make, but it is so worth it. And the bonus is that you can drink red wine meanwhile!!!! Or you can prep the veg. I recommend prep the veg, then have your glass of red wine, unless you want to lose fingers in the process.
Cut one pepper in two, so you have to halves of pepper, pour a bit of olive oil and bake them on a preheated oven (220 degrees) for 12-15 minutes. We put them on a tray with some foil around.
Cut the leftover vegetables into cubes, or squares or heart and stars, however you want them and throw them into a wok pan (classic Charlotte style), or just a normal pan with olive oil/veg oil. Season with salt and pepper, chilli flakes, or whatever you have :-) when the veg is ready, the pepper is a bit soft, but still a bit crispy, and the risotto is "al dente", you are ready to eat!!
Put one of the halves of the pepper on the plate, put some risotto in the pepper, kinda filling it, and then as much veg you want around this little masterpiece :-)
No comments:
Post a Comment