Sabina’s dinner plates have been looking a little lazy lately. So its time to bolster the fridge and freezer supplies especially for her, my not quite 2 year old.
Kylee, mother of 3 girls herself, makes this delicious risotto. I have modified it slightly, adding a few lentils for extra colour (a great tip from Pavla) and omitting the wine and parmesan. I also cannot attest to the quantities below, but I always use this recipe though as a guide and just guess as I go along (it seems to always work out!). It freezes well, so perfect for kids quick and easy meals.
1.5 litres chicken stock (homemade best, but also good with oxo if need be)
300ml dry white wine (kylee suggests drinking the rest alone or with a friend while you stir the risotto)
1 small onion finely chopped
600grams arborio or carnaroli rice
90g parmesan, freshly grated
3 TBSP finely chopped italian parsely
In a heavy based deep frying pan melt the butter and gently saute the onion til soft. Add rice and raise heat to moderate, stir to coat rice with butter… add 1 cup of the heated wine/stock mix… simmer and stir, adding 1 cup of hot stock at a time as the liquid is absorbed, making sure the rice is just covered. Check the rice (al-dente) before adding the last cup of stock. After 15-20 mins it should be perfectly cooked. Remove from the heat, add the cheese, remaining butter, parsely, lemon zest and lemon juice. Cover for 2 minutes, then stir and serve.