Last night was one of those occasions when a ‘store cupboard challenge’. We had ordered the week’s grocery shopping online, but our delivery slot wasn’t until 7-9 pm. We were both hungry, but faced with what appeared to be an almost bare fridge with a few random items. Then I found some Risotto Rice on top of the fridge, something which is always a great way of using odds and ends. Using the items listed below, I managed to produce a delicious appetizer that kept us going until dinner time. And it was a great opportunity to get out some dishes that had been sat at the back of the cupboard for a while.
- 1/2 portabello mushroom (it was a truly huge mushroom!)
- 125g Arborio Risotto Rice
- 1/2 onion – finely chopped
- 1/4 aubergine
- 50 ml white wine (ish)
- 250 ml vegetable stock (if cheating use bouillon)
- Couple of roasted peppers (Mine came from Giodarno, obviously fresh can be used)
- Basil (from the windowsill)
- 6 asparagus heads
Heat a little olive oil and butter in a pan. Add the onion, and gently fry for about 1 minute, before adding the mushroom and asparagus. When the veg has softened, stir in the rice, so that it’s well coated. Stir-in the wine, and occasionally stir until fully absorbed. Add a little stock, and again occasionally stir until absorbed. Repeat until all the stock is used up. Check the rice. If required add, a little boiling water until the rice is ready. Stir in a knob of butter, and serve.
A risotto recipe with Portabello mushroom that stemmed from a …