Green Risotto

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3 stars Serves 2

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Ingredients

  • 25g butter
  • 1 medium onion (finely chopped)
  • 1 × 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.

  • 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.

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