Most of the recipes I share on my page are baking related as even though I'm a good cook I tend not to have a lot of confidence in my savoury dishes and/or forget to take a snap of them before diving. When it's dinner time and you're hungry, taking photos tends to be the last thing on your mind :) I recently had a craving for risotto and wanted something very simple, the weather has been so strange of late it's hard to know what to eat at times so came I up with this recipe.
This recipe will feed 4 people.
300gm risotto rice
1 large white onion chopped and diced
1 tbsp olive oil
1 tbsp butter
Zest and juice of half a lemon
2 small sprigs of rosemary finely chopped (optional)
4 tbsp parmesan cheese (and a bit extra for topping)
750ml stock (I use the GEFRO Vegetable Bouillon, you can use any variety)
Salt & pepper
Handful of rocket leaves (optional)
Heat the oil and butter in a large deep non stick frying pan on a medium heat.
Add the onions and reduce the heat to low, allow them to saute for about 5 minutes. Keep an eye on them as you don't want them to brown.
Get your stock ready by mixing your bouillon or stock cube of choice with boiling water.
Add the rice to the onions and combine until the rice is fully coated with the onion, butter and oil mixture.
Start adding your stock a ladel at a time and keep stirring until each ladel is fully absorbed.
Once all the stock has been added, thrown in the lemon zest and the rosemary (if using).
In a bowl mix the lemon juice, parmesan, salt and pepper. Remove the risotto from the heat and add the lemon mixture.
Serve with a handful of rocket on top (optional) and some grated parmesan. If not everyone in the house is fond of green things you could serve a fresh rocket and/or green salad on the side.