I’m trying to get back into the swing of combining school days and work days. Things are a bit disorganised, but I am kind of getting there. It’s scrambly, but I am making up for it by trying to do a few nice things for myself and my peeps. Like make hearty after school snacks, for instance. People are so hungry/crabby/exhausted after 3pm, aren’t they? I’m adding an extra meal into the day to keep the crossness at bay.
Tomorrow I am going to make Zucchini Slice. Today it’s risotto.
This is such a quick dish to make. You can put it on after lunch and it’ll be ready for when the kids get home. It can sit in the pot for a while (unless it’s a hot day) before you serve it too, because it’s yummy when it’s at room temperature as well. I’ve just made this so that Max can fill up when he gets home. Ari may partake of it too… or he may wrinkle his nose up. I am not sure which.
My After School Risotto
1 tin of tomatoes (440g ish)
1 clove of garlic, chopped finely
1 1/2 cups of arborio rice
2 1/2 cups of stock
1 cup of grated cheese of some kind
1 tablespoon of golden shallots (from Asian section of supermarket)
1 tablespoon of olive oil
1/2 tsp each of paprika & dried oregano
salt and pepper
optional: 1/2 chilli chopped finely
Preheat your oven to 350 degrees/180 degrees. Find a heavy based pot with a lid.
Heat the oil and fry the garlic for a few seconds. Add the golden shallots and the tomatoes. Fry for a few minutes as you mush the tomatoes up. Add the herbs and spices. Fry for another minute. Throw in the rice. Fry for a bit longer until it’s all mixed up. Add the stock. Mix it all up. Then add the chilli if you are using that and sprinkle the cheese on the top of everything. Put a lid on it and put it in the oven for 30 minutes. Check if the rice is cooked and then serve with more cheese, if you like. (If it’s not cooked, add a couple of tablespoons of boiling water and put it back in the oven for 5 minutes!)
Once it’s ready you can add more pepper & salt (or some fresh herbs, a squeeze of lemon, whatever you fancy!)
Variations: You could throw feta through this, grate some carrot into it at the frying stage, add some cherry tomatoes or some peas. It’s up to you. You can also fry the leftovers up into risotto cakes. Yum.
Do you like risotto?
Based on a recipe found on The Vine (which was based on a recipe from 101 Cookbooks)