This is a great basic risotto that is lovely as is, but can also be dressed up with chicken or fried cubes of pancetta, if you like.
PREP 10 MINUTES
COOK 20 MINUTES
115g chopped onion, frozen or fresh
285g risotto rice
120ml white wine
720ml vegetable stock
140g button mushrooms, roughly chopped
80g grated parmesan (or substitute with vegetarian parmesan)
If you are making the Risotto Cakes, simply double the ingredients and use half of the finished risotto to make the cakes.
1. Preheat the oven to 200C/180C fan/gas 6.
2. Melt the butter in a large flameproof casserole or ovenproof pan over a medium heat, then add the onions and cook, stirring continuously, for 2-3 minutes until soft.
3. Add the rice and cook for 2 minutes, stirring to coat in the butter, then add the wine and continue to stir until all the liquid has been absorbed. Pour in the stock and add the mushrooms, stir to combine, then transfer to the oven, covered with a lid, for 16-18 minutes.
While the risotto is cooking, clear the work area and set up your breading station for the Risotto Cakes. This is also a good time to label any bags or dishes that you will be freezing the risotto in.
4. Remove the risotto from the oven and take off the lid – don’t worry if there seems to be too much liquid, as it will start to thicken when you stir it. Add the parmesan and stir through the risotto.
TO SERVE The risotto can now be spooned into serving bowls and served hot.
TO FREEZE Set the risotto aside to cool to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months.
TO COOK FROM FROZEN Defrost fully in the fridge. The risotto can be transferred to a bowl and reheated in the microwave for around 3 minutes until piping hot, or transferred to a pan and reheated on the hob until bubbling. If the consistency is too firm, simply add a splash of water to loosen.
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