Risotto

1 cup aborio rice
approx 1 litre (maybe a bit less) of veg or chicken stock - i buy the salt reduced kind
1 onion finely chopped
1/2 celery stick (otional) - finely chopped
Parsley and/or other basic herbs -chopped(optional)

U CAN ADD: any vegetables u desire - i usually make a mushroom risotto where i add a lge handful of chopped mushrooms
- or frozen peas and corn
- or boiled til soft: diced sweet potato, pumpkin, carrot

- tinned (in brine) tuna, salmon or finely diced chicken tenderloins (steamed) is another variation if u don't want plain veg risotto


Put stock in saucepan and bring to boil then reduce heat until simmering.
Lightly spray a lge saucepan with cooking oil and heat on med. Add onion, garlic and celery - cook for 2-3mins. Add 2 tblsp of water and cover for few mins or until veg have softened.
Add aborio rice and stir in 2 more tblesp water until rice is well covered.
Gradually add - 1/2 cup at a time the stock to the rice mixture, stiring constantly over low heat until all stock had been absorbed and rice is tender....but just before u add the last 1/2 cup of stock add the vegetables/fish/chicken u desire and herbs.

Can sprinkle parmesan or grated cheese through it (my bub can't have dairy so we don't add that)

*** i absolutely love this recipe...it mightn't sound like it but it's really easy and makes a heap (so i freeze in separate containers for other meals). It's great cause u can vary it to whatever u like.
Double the recipe and there's enough to feed the whole family and have left overs for bubs meals (i always add some seasalt and cracked pepper to it if its for me and hubby)

Enjoy