22 October 2012

MNM's Bake: Ridiculously good Risotto

This is another warm-your-heart meal which is always a winner at our place. You can make it with either chicken or sausages and it is pretty easy other than the regular stirring required, and of course, having the Jamie Oliver risotto pan to cook this in only adds to the fun!

Ingredients:
1 grated courgette
1 chopped onion
1 tsp easy garlic or 1 garlic clove
Sausages (4 for the four of us)
1 heaped cup arborio rice
1 cup wine
3 cups chicken stock
1/2 cup cheese (any flavour, we've used Tasty, Edam, Parmesan in the past)
Salt and pepper



Heat the oven to 200 degrees and put the sausages (or other meat) in to cook.
Heat the risotto pan and lightly fry the courgette, onion and garlic in oil till softened.
Turn heat to high, add in the rice and stir constantly for 2 minutes.


Add in the cup of wine and allow the liquid to reduce until almost absorbed. Turn back down to a medium heat.


Make up 3 cups of chicken stock (with 1 cube or 3 tsp of stock mix). Add 1 cup at a time, only adding the next cup when the previous cup of liquid has almost been absorbed. Season in between with salt and pepper to your liking.

If your sausages are cooked at this point, you can add it into the risotto to let the flavours permeate the risotto (or simply add at the end). Once the full 3 cups of stock have been absorbed, turn heat off.

Sprinkle the 1/2 cup cheese on top, and put the lid on and leave for 2 minutes until the cheese has melted. Stir the cheese through. 

Serve and enjoy! 


For more tasty recipes, go here.

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