Wednesday, 16 January 2013


Ristotto is one of my favorite meals. I absolutely love the taste of the rice, too!

What You Need | Ingredients
Half a cup - Risotto rice. You can use normal rice if you have nothing else!
2 Mushrooms
Half an onion
A slice of pepper
Mixed Herbs
Vegetable stock cube

How to Cook | Method
Not only is this recipe so tasty, but it's easy!
First, chop all of your vegetables up and while doing so, heat some olive oil in a frying pan. Add all your vegetables when the oil gets hot enough. Let these go really soft and then add the garlic. When the garlic goes golden, add the stock cube; I use OXO vegetable stock and add enough water to my liking. On the back they give guidelines if you want to use these, but you can just add water to your liking to get the taste you want. I never add a lot of water because it masks the taste. Then add that into the frying pan and let your vegetables simmer into the stock. When you see the stock simmer (bubbling gently) add your rice and stir. Stir in the rice so it absorbs the stock. Add the amount of rice you need for the amount you're serving for. Then when the rice still has the crunch but has simmered for 15/20 minutes and has absorbed the stock - it's ready to eat!


  1. Buenas, enhorabuena por el blog, me gustarĂ­a intercambiar enlaces contigo y que nos sigamos mutuamente.
    Un enorme saludo desde

  2. The picture looks quite bad haha xx


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