Dinner Food

Easy Risotto

 

 

 

The night before shopping day means you have to get super creative with dinner as the cupboards and fridge are looking pretty bare.  Looking through my fridge on the last day of my $200 grocery challenge, I had 2 chicken thighs and half a pumpkin to use up.  Hmmm…… Risotto.

 

Risotto is so incredibly versatile, budget friendly and filling.  You can adapt it to whatever you have in the fridge or pantry.  I always make sure I have Arborio rice, stock and parmesan as part of my “staples” so can rustle up a risotto using whatever we have available.  The original recipe called for: 

2 cups chicken stock
2 cups water
1½ cups Arborio rice
1 brown onion, finely diced
500g pumpkin, diced
1 cup frozen peas
¼ cup parmesan, grated

 

But you can adapt it however you like.  For a vegetarian option, use vegetable stock instead of chicken stock.  Don’t like peas, add some baby spinach instead.  Kids don’t like greens?  Use frozen corn.  Omit the pumpkin and add mushrooms instead.  Just use the recipe above as a base and get creative.

 

 

  1. Preheat the oven to 200°C.  Dice the pumpkin and place on a tray, drizzle with a small amount of oil.  Bake for around 30 minutes or until cooked.
  2. As I had two chicken thighs to use, I diced these reasonably small and fried until just cooked.  Remove and keep warm.
  3. Heat the stock and water in a small saucepan and keep warm.
  4. In a large frying pan, sauté the onion in some olive oil until translucent, then add the Arborio rice and stir to coat.  Add a ladleful of warm stock liquid into the rice and stir until absorbed.  Continue this process until all the stock has been absorbed and the rice is just cooked (around 20 minutes or so).
  5. Once the rice is cooked, add the frozen peas (and cooked chicken if using).  Stir until heated through.  Remove from the heat and add the pumpkin and parmesan, stir to combine.  Season with salt and pepper.  Serve with a sprinkling of extra parmesan.

 

That’s it.  Super easy, super cheap and filling.  It should serve 4 adults, but we found it was enough for 2 adults and 3 kids with a leftover bowl for lunch the next day.  It’s a great standby meal to have up your sleeve, I hope you try it.

Easy Risotto

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: Risotto
Servings: 4
Author: Homebasics101

Ingredients

  • 2 cups chicken stock
  • 2 cups water
  • 11/2 cups Arborio rice
  • 1 Brown Onion finely diced
  • 500 g Pumpkin Diced
  • 1 cup Frozen Peas
  • 1/4 cup Parmesan grated

Instructions

  • Preheat the oven to 200°C. Dice the pumpkin and place on a tray, drizzle with a small amount of oil. Bake for around 30 minutes or until cooked.
  • As I had two chicken thighs to use, I diced these reasonably small and fried until just cooked. Remove and keep warm.
  • Heat the stock and water in a small saucepan and keep warm.
  • 4. In a large frying pan, sauté the onion in some olive oil until translucent, then add the Arborio rice and stir to coat. Add a ladleful of warm stock liquid into the rice and stir until absorbed. Continue this process until all the stock has been absorbed and the rice is just cooked (around 20 minutes or so).
  • 5. Once the rice is cooked, add the frozen peas (and cooked chicken if using). Stir until heated through. Remove from the heat and add the pumpkin and parmesan, stir to combine. Season with salt and pepper. Serve with a sprinkling of extra parmesan.

 

 

 

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