175g (or about 2 mugs) Risotto Rice
1 Clove of Garlic
Half a Courgette
25g (or a handful) of Grated Parmigiano
Salt, Pepper or a Pinch of Paprika for Seasoning.
- Boil the Kettle.
- Fry the chopped onion, garlic and courgette for a few minutes until tender over a medium heat in a saucepan.
- Add the dry rice to the same saucepan and fry for a couple more minutes.
- Cover the rice with hot water from the kettle. Add in a veggie stock cube & any seasoning. We normally put at least double the water to rice as an approximate ratio. However if the mixture starts to get a bit stodgy and dry out then top up with small glugs of hot water by eye as it cooks.
- As the water starts to evaporate and it starts looking like a risotto (after about 30 minutes) keep an eye on it and keep stirring to stop it sticking to the bottom.
parmesan cheese to serve. We also love to finely chop a raw garlic and sprinkle over just before eating.