Finished

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 =)

All the bits you need

Simmer the stock (using Gel here)

Sweat down some garlic and onions in butter.

Add the rice and let it cook.

Thick bits of aspagous first, then thin bits. Let the stock get absorbed into the rice.

Once all the stock and stuff is in, it tripples in size.

Serve and enjoy =)