Lots of risotto recipes call for constant stirring and gradual addition of the stock to the rice until it is absorbed, and some writers even say that its relaxing to stand and stir for 20 minutes. Frankly after a day at work I want my supper with the minimum of attention from me giving me time to catch up on my e-mails or a few chores whilst it cooks. My risotto solution is to bung most of the stock in all in one go and cook on a diffuser over a low heat, giving it a stir every 5 mins, adding more liquid as needed which allows me to get on with something else. This recipe is adaptable so use whatever you have in the fridge or freezer.
“Frugal” Risotto for 2
1 small onion finely chopped
1 clove garlic finely chopped
1 small red chill finely chopped
Glug olive oil
5oz / 125g risotto rice
¾ pint stock – I use Marigold boullion
Glug of white wine or vermouth
Handful spinach (mine was from the freezer)
1 tbs capers (drained)
Handful frozen sweetcorn
1tbs Nutritional yeast to taste (See notes on this post)
Fry the onion, garlic and chilli until soft, add the rice and fry until it starts to turn translucent at the edges. Add the stock and wine. Set the heat so the stock is just bubbling around the edges of the pan.
Check and stir every 5 mins, adding some more stock or water as needed.
After 15 mins add the spinach, sweetcorn, capers and nutritional yeast and cook for another 5 mins.
Check and adjust the seasoning and serve.
What bugs me about risotto (though i love the taste) is using a polished rice. But regular brown rice just wouldn’t work the same way, would it. I wonder if there is a brown risotto rice? Also I have heard you can make hulled (not pearled) barley, risotto style. But expect cooking times to be longer the less processed the grain is!
I know what you mean about produce going south well before the use by date. What a disappointment! I agree that it’s best to throw it directly into the freezer. Love your risotto recipe–it looks delicious, and what a low-fuss version!
I tried making short-grain brown rice into risotto and it was definitely different, and took much longer. I like to make barley risotto (called orzotto in italian, I am told) and it’s really excellent (I guess I use pearled barley–whatever the cheap stuff is in the bag at the grocery) and it takes about 40 minutes to an hour of stirring, stirring… but excellent, chewy, delicious results. Have also tried quinoa in risotto–definitely does not achieve a ‘creamy’ texture but still yummy.
I love spinach – people don’t use it enough. I love the idea of it in a risotto
Michelle,
Like you I adore whole grains, but there are times that only a bowl of creamy risotto will do made with white rice. I think that wholegrains will simply not go that soft.
Amanda,
When you know that you will be having pearl barley risotto put some in a bowl first thing and pour boiling water over it and leave it to soak all day, it cuts the cooking time in half.
Caked Crusader,
If you blitz the spinach into the stock you get a lovely bright green risotto!
H–That’s a brilliant recommendation! Thank you so much!