Vanfood – Budget Italian Risotto


175g (or about 2 mugs) Risotto Rice

1 Onion

1 Clove of Garlic

Half a Courgette

25g (or a handful) of Grated Parmigiano

Stock Cube


Salt, Pepper or a Pinch of Paprika for Seasoning.

(Serves 3-4)

  1. Boil the Kettle.
  2. Fry the chopped onion, garlic and courgette for a few minutes until tender over a medium heat in a saucepan.
  3. Add the dry rice to the same saucepan and fry for a couple more minutes.
  4. 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.
  5. 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.
    When rice is cooked to a creamy consistency (not dried like boiled rice but not too watery) turn off the heat, and add some grated

    parmesan cheese to serve. We also love to finely chop a raw garlic and sprinkle over just before eating.

2 thoughts on “Vanfood – Budget Italian Risotto

  1. Goodluck you guys and well done making your life amazing and wonderfully time-rich.Your kids are so happy looking. The UK is a grind.

    Liked by 1 person

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