This is another rather unorthodox recipe from Sue Style and her great book Eat and Two Veg. I must apologize to the purests among you but I’m no food snob and I like to experiment so I thought I would give this a try.. and what do you know, we loved it!!
See what you think..
GREEN CHILLI RISOTTO (Serves 2-3 as a main course or 4-5 as a side dish)
INGREDIENTS
- 2 Tbsp Olive Oil
- 1 Onion, fienly chopped
- Green chillies finely chopped (the original recipe called for 2-3 but I ended up using 5 since they were from the garden and were small and mild)
- 250g Arborio rice
- 1L Vegetable stock (the recipe said chicken or veg stock but I think chicken stock overwhelms the delicate flavour of the green chilli so I would recomend veg stock)
- Salt and pepper to taste
(The original recipe also called for 100g of smoked salmon to be stirred in at the end of the recipe with some fresh chervil to garnish but since I was serving mine with grilled chicken I omitted this also)
PREPARATION
- Heat the oil in a pan over a medium heat. Add the onion to the pan and continue to cook until soft but do not allow it to colour.
- Add the chillies and the rice and stir well. Allow this to fry for a few minutes until the rice becomes translucent.
- Add the stock gradually whilst stirring a ladle at a time, allowing the rice to absorb all of the liquid before the next ladle is added. Make sure the stock is hot when you add it to the risotto so it does not reduce the temperature too much as it is being added.
- Continue adding the stock and stirring in this fashion until all of the stock has been added and the rice is al dente, this should take 15-20 minutes depending on the rice.
- Serve immediately and enjoy!
Post a Comment