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Food For Student Life (Part 4) - The Easy Peasy Risotto

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The Easy Peasy Risotto

Forget what you’ve heard – you don’t need to stand sweating above a steaming saucepan of rice, stirring it constantly. Just an occasionally stir will release the starches from the rice and give it a creamy finish. Once you’ve mastered the basic recipe, experiment with different meats and vegetables.

Description: Description: Food For Student Life (Part 2)

The Easy Peasy Risotto

Pesto Risotto

Try cooked prawns or a handful of spinach instead of ham.

Hands-on time 15 minutes. Cooking time about 30 minutes. Serves 4

Ingredients

·              1 onion

·              1 x glug of oil – vegetable, olive or sunflower

·              11/2 standard mugful’s of risotto rice – look for Arborio or carnaroli

·              1 chicken or vegetable stock cube

·              Pesto, to taste

·              1 standard mugful’s of frozen peas

·              200g pack ham, chopped

Directions

1.    Halve the onion and peel off and discard the papery brown skins. Then chop both onion halves as finely as you can and discard the rooty ends. Heat oil in a large saucepan over medium hob heat and add the onion. Fry for 10 minutes, stirring occasionally, until onion is translucent.

2.    Add the rice and give the mixture a good stir to prevent it from sticking.

3.    Crumble the stock cube into a standard-sized mug and fill it with boiling water from the kettle. Stir to dissolve the cube and pour it into the rice saucepan. Add three further mugfuls of boiling water.

4.    When the liquid in the saucepan starts to boil, turn down the heat to low and cook for 15-20 minutes, occasionally stirring well, until the rice absorbs the liquid. Add half a mugful more of boiling water if all the liquid has disappeared but the rice still isn’t cooked, then cook it for a little longer. Repeat until rice is tender.

5.    Stir in the pesto (as much as you want), frozen peas and ham and continue cooking until the peas are hot. Check the seasoning and serve.

Per serving 489cals, 15g fat (3g saturates), 72 g carbs (3g total sugars)

The Soup

Soups are generally cheap, quick and endlessly adaptable.

Basic Vegetable Soup

Leeks, peas and any root vegetables will work well.

Hands-on time 15 minutes. Cooking time about 30 minutes. Serves 4

Description: Description: The Soul

Ingredients

o   1 onion

o   Glug of oil – vegetable, olive or sunflower

o   4 celery sticks

o   4 medium carrots

o   2 medium potatoes

o   1 chicken or vegetable stock cube

o   Cheddar cheese, cubed, optional, to serve

Directions

1.    Halve the onion and peel off and discard the papery brown skins. Chop both halves into rough 1cm pieces and discard the rooty ends. Heat the oil in a large saucepan over low-medium heat and add the onion. Stir occasionally to prevent it from burning (if it is, add a little water).

2.    Roughly chop the celery sticks into 2cm pieces and add to the pan – give the mixture a stir.

3.    Peel the carrots and potatoes. Trim and discard the ends of the carrots, then chop veg into 2cm pieces. Add to the saucepan and continue to cook, stirring occasionally, for another 5 minutes.

4.    Crumble the stock cube into a standard-sized mug and fill with boiling water from the kettle. Stir to dissolve the cube and pour into the saucepan. Add three to four further mugfuls of boiling water to your soup, depending on how liquidy you want it.

5.    Turn up the heat until the soup is boiling, then turn it down again and leave it to simmer gently for 15 minutes – the surface should be gently bubbling – until veg is tender. Check the seasoning and ladle into bowl or mugs. Top with cheese, if you like, and serve with bread.

Per serving 153cals, 6g fat (1g saturates), 23g carbs (9g total sugars)

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