Risotto is great comfort food. An added plus point: Because it’s naturally so creamy you don’t really need much oil or fat for cooking. You can make a risotto meal out of virtually any ingredients you have on hand. This recipe combines shrimp, lemon and spring onions but you can experiment with fish and mushrooms too. Add a handful of chopped chillies if you like it hot!
- In a saucepan heat one tablespoon of olive oil and lightly fry the onion for approximately two minutes. Add the crush garlic and fry for another minute.
- Add the rice, turning frequently until coated on all sides. Now add the wine and continue to stir the rice until the wine is absorbed.
- Reduce the heat to very low and start adding the vegetable stock, one cupful at a time. Gently stir continuously. Wait until each cupful is nearly absorbed before adding the next one.
- Continue cooking like this for approximately 15 to 20 minutes. Add more stock if necessary.
- Once the rice feels firm but cooked (al dente) stir in the shrimp, spring onions, yogurt and a squeeze of lemon - start with one squeeze and add more if you like it tangy!
- Now cook for a further 2 minutes, stirring continuously.
- Remove from heat and season with salt and pepper to taste.
- Garnish with a few spring onions and a little bit of lemon zest. and serve immediately.
The vegetable broth can be homemade or powder form made into 5 cups of broth. This recipe is free of gluten if the broth has been prepared with not gluten - sometimes starch is added as thickener - if you use powder, make sure it says gluten free.
Risotto is what slow food is all about. The trick to cooking a good risotto is to take your time and gently stir the rice throughout the cooking process. Take your time and think of it like therapy, without the big bills!