Here’s a simple risotto recipe, more a winter recipe I presume (for my friends from down under then). I like risottos because I keep inventing and trying new recipes and new ingredients everytime, and I find it is a pleasant meal to have for a relaxed dinner with a few people.
The Ingredients (for 2 persons)
– 1 tea mug of risotto rice (arborio)
– 1 stock-cube
– one big slice of pumpkin or squash (500 g approx.)
– 1 garlic clove
– 2 onions
– half a glass of white wine
My Recipe
- Cut the onions and the garlic, put them in a big saucepan with olive oil (or butter). Let them become transparent.
- Add the rice, and cook it until it becomes transparent.
- Add the whine wine and let it evaporate.
- Add twice a volume of water (so for 1 mug of rice, 2 mugs of water), and the stock cube.
- Cut the squash in cubes and add it up to the risotto.
- Let it cook (over a low heat) until the water has evaporated, while stirring from time to time, not to thoroughly though, as to not break the rice.
- Serve with parmesan, pepper, and balsamic vinegar sirup for example.
You can also add multiple herbs if you wish, like laurel, rosmarin, thyme, sage…or even saffron.