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    Cheat's Risotto

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    Cheat's Risotto

    This can be made with any long grain rice, which needs much less attention than 'proper' risotto rice. Try stirring in chopped herbs or grated Parmesan at the end of cooking.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes, plus resting
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • 2 tbsp olive or sunflower oil
    • 1 small onion, finely diced
    • 3-4 slices back bacon
    • Handful of button mushrooms, washed and dried
    • 170g (1 tea cup) basmati or other long grain rice
    • 50ml white wine (optional)
    • 340ml chicken stock (or 1 x 300ml tub plus 40ml water)
    • 1 bay leaf (optional)
    • 55g (1/4 tea cup) frozen petits pois
    • Salt and freshly ground black pepper


    1. Put the oil in a medium pan over a medium-low heat. Add the onion and gently fry. Trim the bacon of its fat and cut into small squares. Add to the onion and increase the heat slightly. Fry, stirring occasionally, for about 3 minutes. Meanwhile, trim off the mushroom stalks. Cut the mushrooms into chunks. Add to the bacon and cook briskly for 2 minutes.
    2. Stir in the rice. Cook for 2 minutes, stirring all the time. The rice will start to look transparent and the mixture will turn dry. Add the wine, if using, and allow to evaporate. Stir in the stock, bay leaf and peas. Increase the heat and, once boiling, cover and reduce the heat to very low. The stock should be simmering very gently. Leave for 20 minutes. The liquid should be nearly all absorbed and the rice tender. If not, leave for a few more minutes. Season, stir, then cover again and remove from the heat. Leave for 5 minutes then serve.

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