Easy Risotto In 20 Minutes
Easy Risotto with Sweet Caramelized Eschalots
Easy Recipes Rating: Easy
Hands-On Time: 25 Mins
Hands-Off Time: 0
These proportions will make sufficient for 4 to 6 sides or 3 main sized servings.
- 8 eschalots or small spanish onions
- 2 tbs good quality herbed oil
- salt and pepper
- a dash of white wine vinegar
- 1 1/2 cups arborio rice
- 4 cloves of garlic roughly chopped
- 2 tbs good quality cooking oil
- 5 cups vegetable stock
- 2 zucchini peeled with a vegetable peeler for long strips
- parmesan cheese for shaving
- 1 lemon
Roast the eschalots:
- Firstly, preheat the oven to 200C/390F
- Quarter the eschalots or onions, toss to coat well with oil, white wine vinegar, salt and pepper
- Roast for 20 to 25 mins
Cook the short cut risotto:
- In a roomy sauce pot, heat the oil and when hot, quickly fry the chopped garlic
- Toss in the arborio rice grains and coat well. This only takes a couple of minutes
- Pour in the stock
- Cover with the lid and leave on high till it comes to a rapid boil
- Then turn the heat down to low for a slow simmer till cooked.
- Do not stir. Whatever you do, in this short cut method, DO NOT STIR the rice
- Leave it to cook with the lid on for 20 mins
- Then stir through the spaghetti squash - that's the zucchini cut into long strips like spaghetti using a vegetable peeler. Cover with the lid and allow it to cook in the rice for about 5 minutes
- Stir through the roasted eschalots.
- Serve with freshly squeezed lemon juice and shavings of parmesan cheese.
Tips from Easy Recipes
This is how to cook risotto the authentic way:
- In the sauce pot, heat the oil then fry the garlic till fragrant
- Toss in the arborio rice grain and fry for a couple of minutes to coat the grains well with garlic and oil
- Now ladle in the stock one spoonful at a time and keep stirring.
- As the rice absorbs the liquid, add more stock, but only one ladle at a time
- The result is a smooth creamy risotto.
- This procedure takes about 25 to 30 minutes and you must keep stirring to prevent the rice from sticking to the bottom of the pan.
Invest in a decent veggie peeler:
- Use the peeler to create long strips from the zucchini squash. It's sufficiently fine that it won't require much cooking other than being cooked through with the risotto. I like vegetables cooked this way rather than have its nutrients boiled away in excess water.
- The peeler is useful to shave hard Parmesan or Reggiano cheese just prior to serving.