Today, a miracle happened. A housemate actually asked me for cooking advice.
I’ll just let that sink in for a while. I’m still a little shocked.
Apparently – not that I’m trying to make a big deal out of this, or anything – my risotto is actually nicer than his. Not that I’m bragging. It’s just that this is a man who makes roast dinners for ten people for fun. But, again, not bragging. Completely not bragging.
So, in part because of this momentous occasion and in part because I’ve eaten nothing else for three days, here is my cobbled together recipe for risotto…which apparently works quite well.
- Risotto rice.
- Vegetable stock cube.
- 1 red onion.
- Spoonful of butter.
- Frozen sweetcorn.
- Frozen peas.
- Diced chicken.
- Grated cheese.
Stage One: Preparation.
First up, chop everything you need to. Dice the chicken into small pieces, chop the onion and bacon and add to the pan. Add a spoonful of butter and leave to brown.
While the chicken is cooking, boil some water and add a stock cube. When everything in the pan is cooked, add the stock, sweetcorn and peas. Bring the mixture to the boil and then leave to simmer for 25 – 30 minutes.
When the risotto is ready, the stock will have absorbed and the mixture will be sticky rather than watery. At this stage, grate a small amount of cheese over the top and serve!
Voila. If you really want to mix it up, add a small amount of pesto and grate some more cheese over the top. It’s quick, easy and I have eaten literally nothing else for quite a while. And it has the seal of approval from my housemates so, you know, what more can you really want?