1 onion, finely diced
1 large courgette, finely sliced into 3cm lengths
1 Yellow or Orange Pepper finely sliced into 3cm lengths.
2 cloves garlic, finely diced1/4 lb Arborio rice
1-2 pints of stock
1 spoon bouillon powder
2 Carrots, finely sliced into 3cm lengths
- Slicing: Your goal is to get the carrots, pepper & courgette pieces into roughly the same size & shape.
- Stock: We retain any liquids used for cooking vegetables from previous meals in the fridge and use this as a stock base. Add bouillon powder to the stock. If you don't have any stock just use water.
Take a large & heavy frying pan and place it on your hob over a very low heat. Cover the base with oil and add the diced onion and gently fry. Following this slice and add the pepper and dice and add garlic and finally the courgette.
After once the onion begins to go translucent you can add the Arborio Rice. (We recommend Arborio rice because it is particularly good for risotto for its liquid absorbing properties.) Let this cook for a further short time and stir until the rice begins to go translucent as well.
Once this happens you can start adding your liquid, bit by bit. It is important now to stir at regular intervals to help avoid the ingredients sticking to the bottom of the pan. A spatula with a flat edge can be very helpful to move around anything that is beginning to stick. If the mixture is beginning to stick it is a good time to add more stock liquid. So keep on stirring and gently adding liquid. I tend to cover the pan with a large heavy lid when not stirring.
Add the sliced carrots, possibly have way through the cooking period.
At some point the rice will not absorb much more liquid. At this point check for taste and add salt and pepper to taste. Serve immediately with a salad on the side.