I’ll admit to it, I hate cooking with rice. I can never get it quite how I like it, it’s either over or under done. I’ve not gotten around to buying a metal strainer either. I like eating it, just hate cooking it. I was sitting at the doctors, going through the “20 minute meal” Jamie Oliver app, and he showed me how it’s done. It looked a bit of a palaver, but I was determined to try it, and it turned out good (the second one, the first one I wasn’t keen on.)

What you need for two people…..

• 200g Arborio Rice
• A glass of White Wine
• An onion
• Some frozen peas
• Asparagus
• Some butter
• A pint of  Chicken Stock (Make your own, pre-made or stock cubes/gels are all good)
• Parmesan Cheese (get Flaked or fresh if you can, not sawdust).
• Same garlic
• Olive Oil

What you need to do….

• Put the stock in a pan and on the hob, if you’re using cubes/gel, add one cube/gel to boiling water. Let it simmer and stir.
• Chop the Asparagus tips into 3 pieces.
• Chop up some garlic and an onion, shallow fry ’till translucent in butter and a bit of olive oil
• Pour in the rice and cook it for a few minutes (the point if this is to break the rice’s shell and let the stock and wine get in)
• [For the next few bits, keep on stirring every few minutes]
• Pour over the wine, and let it evaporate.
• Keep on adding a ladle full of stock when it all gets evaporated. Over the 15 or so minutes this takes, add the Asparagus, the thick end after 5 minutes, the middle after the next 5, and the tips right at the end. On the last one, add the peas too
• Once the stock is absorbed, if the consistency is too stodgy, add some water, or cook it for longer, use your judgement. Remember though, the Parmesan will thicken it.
• Add a nice nob of butter and the Parmesan, stir it all in, take it off the hob and leave it for about 10 minutes.
• Serve and enjoy =)

Tags: easy, experment, food, peas, rice, Risotto, stock

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