A very tasty supper dish for one. And proof that I do do savoury dishes as well as baking/desserts.
I love risotto. I like how comforting it is. But what I don’t like is the tiresome ladling in of stock, and stirring it in. I thought there has to be an easier way, when I suddenly realised that there is.
I discovered it one day while reading a book on student cookery. In this book there was a recipe for a pearl barley risotto, where you put the whole amount of stock in and let it all bubble away for a while. I read this and thought ‘Would this work with risotto rice?’, so I tried it, adapting the cooking time and it worked. So it is. A risotto for the lazy.
This is one dish that I turn to if I’m home alone for dinner. But then, this cooking method is adaptable to any risotto recipe.
Risotto for the Lazy – serves one – adapted from The Ultimate Student Cookbook by Fiona Beckett
1/2 onion, finely chopped
A little water
A little garlic
110g risotto rice
700ml chicken stock
A handful of frozen peas
A handful of raw prawns
Freshly milled black pepper
Freshly ground dried chilli flakes
1. In a pan, cook the onion until softened, about fifteen minutes, adding little dashes of water if catching on the bottom. Add the garlic, and cook for a minute.
2. Add the rice and stock, bring to the boil, and reduce to a simmer. Allow to cook for 25 minutes, stirring every now and then.
3. Near the end of the cooking time, add the peas to the risotto. Then toss the prawns with the pepper and chilli, heat a little Frylight or oil in a small frying pan. To this add the prawns and cook until pink and cooked through.
4. Once everything is cooked through, spoon the risotto into a warm bowl, top with the prawns. Don’t add any cheese. Eat while slumped on the sofa in your pants, watching something good on the television. Game of Thrones perhaps?