Risotto is an all-in-one meal. You can vary the vegetables according to the seasons. Don't forget that you have to stay next to your pot and stir it the whole time... so pour yourself a glass of wine!
Ingredients:
- 300g round rice
- 1200ml vegetable stock
- 1 punnet of mushrooms
- 1/2 leek
- 1 small onion
- 2 glasses white wine
- 4 cloves garlic
- 1 t coriander
- parsley
Method:
Wash the rice and set aside to dry. Roughly chop the mushrooms, finely slice the leek and mince the onion. In a heavy based pot, lightly fry the leek and onion. When translucent, add the rice and lightly fry, stirring all the time. Add the coriander and parsley.
Once the rice is translucent, add the wine and keep stirring until all of it is absorbed. Slowly incorporate the stock by adding about 200ml at a time and stirring until completely absorbed, repeating this step until there isn't any stock left.
