A new risotto here on the blog this morning: a simple, light and budget recipe that has comfort food written all over it.
I love making risotto. I know some people hate the idea of staying there, stirring, for 20 minutes or so but for me the whole process is extremely relaxing, especially if I have some chill-out music playing in the background (I always cook with the radio or Spotify on!).
It helps me switch off after a long day of work and every minute spent at the stove is so worth the result.
Rich, sweet and creamy, this risotto uses very basic ingredients (you can even skip the celery and carrot if you don’t already have them in the fridge) and will help you get dinner on the table in just over 30 minutes.
I have seen lots of recipes where fresh tomatoes and peppers are roasted first – delicious without a doubt and something to try one day, but during the week I much prefer to keep it simple but satisfying.
A couple of weeks ago, when I published my recipe for a scrummy mushroom & sun-dried tomato risotto, I shared some tips on how to make the perfect risotto and how to get that lovely creamy texture every time. You can read my tips in full here but, in a nutshell: make sure you use the right type of rice, don’t rush it, don’t overcook the rice and let your risotto sit for a few minutes before serving.
Just follow the step-by-step instructions below and you won’t be disappointed!Print
A simple, light and budget recipe that has comfort food written all over it.
- 2 tbsp olive oil
- 1 medium red onion, chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 1 red pepper, deseeded and cut into 1cm pieces
- 1 400g can chopped tomatoes
- Salt to taste
- 300g risotto rice (I used Arborio)
- 1.4l hot vegetable stock
- 2 handfuls of fresh flat leaf parsley, chopped
- Vegetarian parmesan to serve (optional)
- Heat the oil in a medium-sized pan over low heat and cook the onion, the celery and the carrot for 5 minutes until soft.
- Add the pepper and continue cooking for a further 5 minutes. Then add the chopped tomatoes and season with a pinch of sea salt. Bring to a simmer and cook everything together for 2 minutes.
- Add the risotto rice and keep stirring for a minute or so. Then begin adding the hot vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed fully before adding the next one. Continue stirring and adding the stock for about 20-25 minutes until the rice is soft but still has a slight bite. If the rice isn’t ready once you’ve used all the stock, ladle in some hot water and continue stirring until the rice is cooked through and the water has been absorbed.
- Take the pan off the heat, cover with a lid and allow the risotto to sit for 2-3 minutes. Stir in the chopped parsley and a generous sprinkle of vegetarian parmesan (optional) just before serving.
Suitable for vegans
Risotto is always best served hot. However, if you find yourself with any leftovers, add some water when heating them up the next day – this will be absorbed by the rice and will bring the risotto back to life, giving it that creamy consistency.
Don’t forget to save this recipe to your favourite Pinterest board for later!
What’s your favourite one-bowl meal?