For the past few days I’ve been thinking about how nice it would be to have someone else prepare a meal for me during those few days that I’m either too tired to cook or when I’m less inspired or lack ideas. Yes it happens to all of us…*sigh*. In fact today is one of those days. Thankfully I have dinner ready in the fridge so I don’t have to worry about that now. However even though occasionally I tend to keep ready-made pesto for a quick plate of pasta, there are easy solutions for those instances when only a little stirring is required.
Easy can mean a lot of things; soups, pasta and rice dishes or even a roast would do. Two posts ago I gave you a recipe from James Tanner which is almost too easy to believe, and it beats the usual bread and cheese supper. As for desserts he has a recipe for a Chocolate and Almond Torte which I want to try very soon. This recipe for risotto is slightly adapted from Nigella Bites. You need:
- 2 spring onions or one small white onion, finely chopped
- 1 stick of celery, finely chopped
- 60g butter, unsalted
- 1 tablespoon olive oil
- 300g arborio rice
- 1 litre vegetable stock
- zest and juice of 1 lemon
- 1 tablespoon dried rosemary
- 1 egg
- 4 tablespoons grated cheese, parmesan or kefalotiri
- 60ml cream
- pepper, to taste
In a wide saucepan, heat the oil, 30g of the butter, onions and celery. Cook this until softened, stirring almost continuously. Add all the rice, again stirring to coat with the onion mixture. Meanwhile prepare the vegetable stock. (I find that using stock powder, like Marigold gives you a more delicate flavour than using a cubes. In an ideal world you would use fresh stock which you can get at the supermarket.)
Pour some stock into the rice and keep stirring till this is absorbed. Repeat this till the rice is cooked. You may need all the stock and add some boiling water from the kettle.
Stir the lemon zest and dried rosemary in the risotto. In a separate small bowl beat the egg, lemon juice, grated cheese, pepper and cream. Remove the risotto from the heat and add this cheesy mixture to the rice and add the remaining butter. You could also add some salt to taste.
Serve on it’s own or with some grilled salmon, which I rub with olive oil, salt and pepper, and fresh lemon juice. The risotto serves 2 – 3.