I love this recipe firstly because risotto is one of my favourite dishes. Secondly, it is very easy to make and requires minimal supervision, allowing you to complete other tasks during its cooking. Finally, I like it as you can use many vegetables in this recipe, alternating them as you please, making it a flexible and enjoyable vegetarian meal!
Recipe from Amelie in our Student Engagement Team
- 2 tablespoons olive oil
- 1 clove of garlic
- 1 onion
- 100g of any mushrooms or 30g of dried porcini mushrooms
- 2 carrots (optional)
- 1 vegetable stock cube
- 75g of risotto rice
- 30g Parmesan
- Chili flakes (optional)
- Finely cut the garlic, onion and carrots. Cut the mushrooms as you would wish to eat them, remembering that they will shrink when they cook. (If you are using porcini mushrooms, add them to 1/2 L of boiling water and let them sit for 20 minutes).
- Add the oil to a pan on medium heat and then add the garlic and onion.
- When the garlic and onion have been cooking for around 2-3 minutes, add the carrots.
- Prepare the vegetable stock in 1/2 L of water.
- When the carrots are relatively soft, add the mushrooms in.
- Once this is all cooked through, add the risotto rice to the pan, letting it fry for around 1 minute.
- Pour on 1/4 of the vegetable stock onto the rice and turn the heat down to low.
- Add a generous amount of salt and pepper.
- Let it simmer whilst regularly stirring and pouring the stock bit by bit until it is finished.
- After 25-30 minutes max, the rice should be cooked.
- Taste and add salt and pepper accordingly.
- Stir in the Parmesan at the end.
- Once plated, add chili flakes, pepper and Parmesan before eating if you wish.