Risotto has long been classified as a dish that was always in the ‘too hard’ basket because it was considered fiddly or time-consuming. Not any more!
It’s really not hard to make and it’s a great family meal option that you can pack full of veg to get into everyone.
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Tracey and Jo
- 3 -4 large spring onions, sliced thinly
- 2 large garlic cloves
- 20 g olive oil
- 350 g arborio rice
- 150 g and 500g water (separate lots)
- 40 g vegetable stock paste
- 1 chicken breast (about 350g), diced
- 2 rashers nitrate free bacon
- 300 g cream
- 200 g pumpkin, diced
Thermal Cooking Method
- Chop garlic in mixing bowl 3 secs/speed 7.
- Add spring onions and cook for 3 mins/100ºC/slowest speed/reverse.
- Insert whisking tool and add rice, 150g water (or white wine if you have it) and cook for 3 mins/100ºC/slowest speed/reverse.
- Add chicken, cream, bacon, pumpkin, vegetable stock paste and 500g water. Cook for 18 mins/steaming temp/slowest speed/reverse.
- Transfer risotto to another bowl and let it sit for about 5 mins to 'set'. Stir through some grated parmesan cheese if you desire.
- Serve and enjoy. This would also be lovely with a side salad to make your risotto go even further.
Traditional Cooking Method
- Heat up vegetable stock paste and all the water (650g) until hot.
- Heat olive oil on medium heat in a large saucepan or frying pan.
- Add diced spring onions, garlic, pumpkin, bacon and chicken to the pan and gently cook for a few minutes or so.
- Add rice and stir until the rice is coated in the oil mix and cook for about 1 minute.
- Pour 1 cup of stock over rice and cook until the liquid is almost absorbed, ensuring heat is at a gentle simmer and you are constantly stirring.
- Continue stirring and adding in 1 cup of stock at a time until all liquid has been absorbed and rice is tender.
- Serve immediately.