Almost hands-free risotto

Did you think moving truck day would stop me posting a recipe for you this week, pals? No it will not! Uh-uh!

So. This is a recipe for risotto that I have been cooking for years and years. It is a) very easy to whip up b) very comforting for hungry people and c) not too bad when it comes to home economics either (remember Home Ec?!)

Basically you make an enriched tomato sauce and then you mix it with arborio rice, cheeses (yes, several!) and stock and whack it in the over for around 25 minutes.

It comes out just a wee bit soupy and as it cools it firms up a little more. I’m a big fan.

This recipe is vegetarian, but you can add bacon or chorizo before the rice-frying stage if you like that sort of thing.

I hope you like this as much as we do!!

Best wishes and squishes to you and yours, pal.

x pip

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Here (Above) you can see the rice and the stock and the cheeses and the tomato sauce all in the pot, ready to put in the oven. Those little cherry bocconcini will stay mostly whole, but turn a bit melty and chewy in a very delightful way. The more the better, I say!

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PS: I used a 28 inch Dutch Oven which holds 6.7 litres, but you can make this recipe quantity in a smaller Dutch Oven such as a 26 inch/5.3 litres If you don’t have a cast iron Dutch Oven that is okay. Use as heavy an oven-safe pot as you have, as long as it can hold around 5 litres of liquid comfortably and it has a well-fitting oven-safe lid.