No-Stir Risotto

No-Stir Risotto

Ingredients

2 cloves garlic, crushed

1 large brown onion, finely diced

100g lean bacon, diced

100g mushrooms, sliced

1½ cups Arborio rice

1L chicken stock, hot

100g sundried tomatoes, chopped

½ large red capsicum, roasted and sliced (or ½ cup pre-purchased)

1 cup baby spinach leaves

1/3 cup grated parmesan cheese

2 tablespoons cream

Method

1. Heat sauté pan on medium heat, add a few drops of olive oil.
2. Cook onion and garlic until soft, add bacon and mushrooms and cook for approximately 2 minutes or until mushrooms start to soften.
3. Add rice and cook, stirring, for 4 minutes or until rice turns clear.
4. Add all the chicken stock, stir well.  Reduce heat to medium low.  Cook, covered, for 15 minutes.
5. Stir through sundried tomatoes, roasted capsicum and baby spinach, and cook for 5 minutes.
6. Add cream and cheese, and pepper to taste.
7. Allow to stand for 5 minutes before serving.

Note: This recipe was designed for The Chef’s Toolbox 28cm Saute Pan.  If you do not own a good quality, heavy based, non-stick pan, you will need to use much more oil in steps 1 and 2, and stir frequently to prevent sticking.  Information on the Saute Pan can be found at www.chefstoolbox.com

Rich Tomato & Bacon Risotto

Rich Tomato & Bacon Risotto

2 tbsp olive oil
1 onion, finely chopped
4 rashers bacon, diced
2 cups Arborio or other risotto rice
1 tsp crushed garlic
1 x 400g tin crushed tomatoes
1L Stock (beef, chicken or vegetable)
2 cups (500mL) water
½ cup grated parmesan
cracked black pepper

Heat the stock and water in a saucepan and allow to simmer gently.
Heat the olive oil in a large pot and saute the onion and bacon until soft. 
Add the risotto rice and garlic, stir for 1 minute.
Add the crushed tomatoes, then add the hot stock one cup at a time, stirring it in until absorbed and the rice is tender.
Take off the heat and stir in the parmesan cheese and cracked black pepper to taste.
Leonie

Donna's No Stir Risotto

No Stir Risotto
Serves 4

2 garlic cloves crushed
100g lean diced bacon or smoked leg ham
100g sundried tomatoes – chopped
Handful baby spinach leaves – chopped or torn
100g mushrooms – sliced
1 large onion – finely diced
½ large red capsicum (oven roasted and sliced)
1½ cups Arborio rice
1 litre chicken stock
1/3 cup grated parmesan cheese
2 tablespoons cream
Pepper to taste

1. Heat sauté pan
2. Cook onion and garlic – add bacon and mushrooms and cook until soft – approx 2 mins
3. Add rice and cook, stirring over medium heat for 4 minutes or until rice turns clear
4. Heat stock in microwave whilst doing step 3
5. Add all hot stock, cover and reduce heat to medium low – cook for about 15 mins (do not uncover)
6. Add sundried tomatoes, roasted capsicum and baby spinach, lightly stir through, cover and cook for 5 mins
7. Increase the heat and stir in the cream and half the cheese – cook for approx 30 secs, stirring well
8. Remove from heat, fold in remaining cheese, black pepper for taste
9. Stand for 5 mins
10. Serve with extra parmesan cheese

monkeyboyzmum wrote:
> had three glasses of red while preparing the risotto

Hmmm.

'I love cooking with wine; sometimes I even put it in the cooking!'

Chris