Risotto doesn’t have to be a major faff – sure there’s a bit of stirring involved but that flies by with a glass of wine in hand.
5-Ingredient Parmesan Risotto
Serves 2 greedy people
- 1 onion, finely diced
- 2 cloves garlic, sliced
- 2 tbsp butter
- 1 cup basmati rice (I didn’t have arborio in my cupboard)
- 1200ml stock
- Parmesan (lots!)
1. Heat a little oil in non-stick pan and sweat the onions gently until translucent then add garlic and one tablespoon of butter. Cook for couple more minutes then stir in the rice and start adding the stock about half a cup at a time, allow the stock to be mostly absorbed each time before adding more.
2. Keeping the pan at a medium heat, it usually takes about 20-25 minutes (I find hiding in the kitchen stirring is great for giving the other half time and space for tidying the living room and fielding the spawn).
3. Once all the stock’s absorbed, lash in as much Parmesan as you fancy and then finish with the other tablespoon of butter and any fresh herbs you might have lying around.