Risotto Recipe – Daily Gluttony

In true “Mother” fashion this recipe is a winner as it involves very little prep and even less effort in cooking. Some light cutting work, a few taps on the microwave and boom super simple, flavour packed risotto is yours to enjoy. Delicious on its own, perfect as a side or add some grilled chicken and crispy pancetta for an amazing main. Add it to your repertoire of meals and I promise you won’t be disappointed!

Ingredients

1 packet of McCain Sliced Mushrooms
1 cup of Arborio or Risotto rice
60g butter – chopped
1 brown onion – finely diced
2 cloves of garlic – crushed
½ tsp dried thyme
2 cups of chicken or vegetable stock
1/3 cup parmesan cheese – grated
1/3 cup of parsley – chopped

Method

Combine 20g butter, onion, garlic and thyme in an 8-cup capacity, heatproof, microwave-safe dish. Cover loosely with paper towel and microwave on HIGH (100%) for 2 minutes or until onion is soft.
Add rice and stir to coat. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups of stock, cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).
Stir in McCain Sliced Mushrooms, cover and microwave on MEDIUM (50%) for a further 7 minutes. Add ¼ cup of parmesan, ¼ cup of parsley and remaining butter, stir to combine, cover and cook for a further 7 minutes on HIGH (100%). Stir, cover and allow to stand for 5 minutes.
Season with salt and pepper to taste. Spoon into bowls, top with remaining parmesan and parsley and serve.

Enjoy!

This risotto is fabulous any time of the year, you can use either frozen or fresh peas, when they are in season. It’s a simple and nourishing meal that is purely delicious comfort food and makes you feel great from the inside out.

The one pot, all liquid in, absorption approach means it’s quick and easy to make, which is perfect for after a long day at work! Great as a main meal topped with some roasted cherry tomatoes and crispy prosciutto, or the perfect side to slow cooked meat.

Ingredients

1 tbs of butter
1 tbs of olive oil
1 brown onion – finely diced
2-3 cloves of garlic – diced, dependent on taste
3 cups of Arborio rice
4 cups of hot chicken stock – you can use vegetable stock if you would like to make this meal vegetarian friendly
2 cups of boiling water
½ tsp of dried rosemary
½ tsp of ground dried oregano
2 ½ cups of McCain Peas
2 bunches of asparagus – cut into 5cm lengths
Zest and juice of 1 lemon
1 cup of grated parmesan
¼ cup of shaved parmesan, to serve
Salt and pepper, to taste

Method

1. Heat oil and butter in a large, deep frying pan over a medium heat. Add onion and garlic and cook, stirring for 3-5 minutes or until softened and translucent.

2. Add rice and herbs and stir to coat. Add stock and 1 cup of boiling water and bring to the boil. Reduce heat to low and allow to simmer for 12 minutes or until rice is tender.

3. Remove from heat, season with salt and pepper to taste, and add 1 cup of boiling water, McCain Peas, asparagus, lemon and 1 cup of grated parmesan. Stir well and cover for 5 minutes.

4. Remove lid, stir well and serve in bowls topped with shaved parmesan.

Enjoy!