Winning recipe by Christine Cardy
GREEN RISOTTO - Serves 2
Create a green risotto that's rice
twice as nice
twice as nice
Ingredients
- 25g butter
- 1 medium onion (finely chopped)
- 1 x 120g sachet Ainsley Harriott Rice & Simple Mixed Vegetable Basmati Savoury Rice
- 450ml (¾ pint) boiling water
- 150g broccoli
- 3 rashers of back bacon with rind removed (vegetarian bacon can be substituted)
- 50g button mushrooms (sliced and cooked in olive oil)
- 40g of fresh grated parmesan
- 30ml (2 tbsp) of single cream
Method
Heat the butter in a large wok. Add the onion and fry for 5 minutes till soft and golden. Stir in the Ainsley Harriott Rice & Simple Mixed Vegetable Basmati Savoury Rice.
Add 300ml (½ pint) of the water. Bring to the boil, then simmer for 10 minutes with the lid off.
Add the rinsed broccoli to the wok and the remainder of the water. Cover and cook for another 8 to 10 minutes until the broccoli is tender. Stir regularly to prevent sticking. Add more hot water, if necessary.
Meanwhile, grill the bacon till crispy, cut into tiny pieces and
keep hot.
keep hot.
When both the rice and broccoli are cooked and all of the water has been absorbed, stir in the cooked mushrooms, parmesan cheese and cream. Mix well with a wooden spoon.
Serving Suggestion: Top with bacon pieces and it is ready to serve.
