Rainbow Risotto Recipes

20 MINUTE RAINBOW VEGGIE RISOTTO

Steps:

• Chop all the vegetables (except the peas!) into small bite sized pieces. Dissolve the stock cubes in a jug with the boiling water and keep this jug right beside your cooker.
• Heat a little oil in a large frying pan or wok. Add the risotto rice and fry gently for 2-3 minutes until the rice starts to change colour and is fully coated in the oil. Be sure to keep stirring the rice so it doesn't burn.
• Add a ladle of the stock to the rice one at a time. There should be just enough liquid to cover the rice but it shouldn't be swimming in it. Just as the rice is starting to run out of liquid, add another ladle of stock and keep repeating this until the rice is cooked. Don't worry if you don't use all the liquid, or if you need to add a bit extra. I find the amount can vary every time I make it.
• Meanwhile cook the vegetables however you like them. You can fry them, boil them or steam them.
• When the rice has cooked through (remember that risotto is traditionally supposed to have a slight bite to it, but it's up to you how you want to cook it) and all the stock has been absorbed, add the butter and cheese and give it a good stir. Finally add the vegetables and stir again.
• Serve immediately.

PRAWN RISOTTO

Steps:

• Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
• Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
• Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
• Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
• Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
• Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.

RED CHARD RISOTTO

Steps:

• Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

RAINBOW RISOTTO

Steps:

• Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes.
• Stir in rice and stock (if using Knorr's pour in the entire soup, the vegetables add flavor and color), bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed.
• Boil, steam or microwave pumpkin and peas, separately, until tender.
• Drain and add to rice mixture with red pepper zucchini.
• Co ok for 4-5 minutes longer or until heated through.
• Season to taste with black pepper and serve immediately.
• Variations: Use any vegetables you have and don't be limited by the vegetables in this recipe. Choose vegetables in season and those your family enjoy most!

RISOTTO WITH SWISS CHARD

Steps:

• In a medium pot, heat the stock until it simmers, and keep it hot.
• Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
• Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
• Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
• Add more stock, a cup at a time, until the rice is almost tender.
• Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.