Risotto, I love it but can never be bothered to make it. My normal foray into the world of risotto is those packet mixes you can get from the supermarket (this includes when I lived in Italy… I’m sorry). I have however found an easier way (maybe I’m late to the game here) but Orzo is rice shaped and takes a ton less cooking time!

• 2 field Mushrooms (Diced)
• 1 Oxo Chicken Stock Pot
• 20g Parmesan
• 1 small Red Onion
• ½ Glass White Wine
• 1 tsp Garlic Powder
• 75g Orzo
• 25g Greens

Start off by chopping the mushroom and onion into fine dice.  While you chop put a wok or heavy bottomed pan on a high heat. Once chopped in a little oil fry until softened. Boil the kettle and dissolve the stock pot in about 200ml of water. Add the garlic powder and fry for another minute. Add the orzo and once beginning to turn golden add half the stock.

Cook until the stock has nearly gone and the add the rest plus the wine. While this reduces, finely grate the parmesan. Once the stock has almost reduced completely add the parmesan and stir well. This should all take about 20=25 minutes. Finally finely chop the greens and add to the risotto.

PG