Hello, I’m Kate. Today, we’re going to prepare allotment rissoto recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Allotment rissoto Recipe
Allotment rissoto is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Allotment rissoto is something which I’ve loved my entire life.
To bewith this particular recipe, we have to prepare a few components. You can cook allotment rissoto using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Allotment rissoto:
- Get 140 g rissoto abborio rice
- Prepare 400 ml water
- Get 1 stock cube
- Make ready 1/2 courgette
- Take 1/2 aubergine
- Prepare Handful podded peas
- Get Handful podded broad beans
- Get 1/2 tbsp grain mustard
- Get Salt and pepper to season
- Take 1 tsp dried oregano
- Get 2 dried bay leaves
- Prepare Hard grated cheese, e.g. parmesan to serve
- Take 2 tbsp olive oil
Steps to make Allotment rissoto:
- Add 1 tbsp oil into a pan and add rice. Cook for 1 minute, stirring continuously to prevent burning.
- Stir through mustard. Add beans and peas.
- Crumble in stock cube, add herbs, bay leaves and seasoning. Add a splash of water and stir.
- Keeping to a low heat, stir occasionally and once the water is absorbed, add more. Continue to do so until the water is used and rice is cooked. Add more water as required.
- Meanwhile, slice aubergine and courgette into thin slices. Toss in remaining oil. Grill or fry lightly and set aside.
- Once rice is cooked add veg and stir lightly. Cook for a few minutes longer then serve with a shaving of hard cheese. Enjoy!
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