A 'Rhubarb and Runner Beans' style Mushroom Risotto!
An easy family meal with very little ending up in your bin!
I was chatting about food the other day and mentioned the delicious risotto I had made for lunch. My friend asked me for the recipe so I thought I would put it into a blog post in case anyone else would like it. I have added some tips to keep this a low waste meal with very little going into the bin. It could be created with even less packaging, if you have shops nearby that sell food in bulk or unpackaged. However, this is how I cook it, which will be possible for most busy families, and could be made from your supermarket shop.
Serves : I have specified quantities for adults or children so this could be adapted to any size family. I have classed a child as being primary school aged (because mine are!) so less will be needed for younger children and more for teenagers.
Ingredients
1 small onion (buy loose or grow your own; they are easy to grow in a small space from onion sets and store well for a year round supply!).
About 4 mushrooms per adult and 2 per child (Button mushrooms are often available loose in supermarket; my preference would be chestnut mushrooms which can often be found unpackaged in farm shops).
Rape seed oil (I prefer this to olive oil as it is grown in the UK but any vegetable oil is fine. Recycle the bottle after use).
A splash of white wine or balsamic vinegar (Wine is better, if you have a bottle open! Avoid plastic wine corks. Recycle the bottle and metal cap after use).
Risotto rice, about 75g per adult and 50g per child (The Co-op sell this in cardboard, it does have a plastic window though. Recycle the cardboard and write to the Co-op, like I have, to ask for them to get rid of the plastic. If you buy your rice in plastic film this can be recycled in most Sainsbury's supermarkets with carrier bags, check with your local store).
Vegetable stock (I save the water from cooking vegetables and freeze it in a jam jar, leaving a little space at the top so it can expand. I should take this out in advance but usually forget so add a little hot water to get it to defrost!).
Grated Cheese (I use a strong-tasting cheddar but use whatever you have in, recycle the bag at Sainsburys with carrier bags).
Mixed dried herbs
(The ones bought in the supermarket will probably have a plastic seal that has to be thrown away. Take the plastic lid off the glass bottle when you have used up the herbs and recycle both).
1. Peel and finely chop the onion (ideally compost the skin or put it in your food waste bin if your council provides one). Lightly saute in a pan with a glug of oil.
2. Wash the mushrooms, slice and add to the pan of onions. Cook for a few minutes.
3. Add the wine or balsamic vinegar to the stock.
4. Fry the rice for a few minutes, stirring all the time. Add a ladle or two of stock and stir. This needs stirring regularly and topping up with a ladle of stock as it is absorbed. Some risotto recipes say to constantly stir, but who has time for that!?! I tend to potter around in the kitchen tackling the endless tidying and washing jobs a family creates whilst keeping an eye on the risotto.
5. Once all the stock has been used up and mostly absorbed it should be about ready. Check to see if the rice is cooked. If not add a ladle of water and check again once absorbed.
6. When the rice is cooked, add the cheese. I do not measure this but just add some, stir until it is melted and add more if I want it to be cheesier! Serve with a sprinkling of mixed herbs.
If you have any left over, cool quickly and store in the fridge or freeze. There has been quite a lot written about reheating rice and for a while I was worried and never reheated it. However, now as long as it is piping hot I will reheat rice. I am not an expert, but all I can say is I have never been ill doing this, you will have to make your own decision. To reheat I use a microwave, add a little water (so it doesn't dry out) and heat it covered with a plate until piping hot. I might add a little more grated cheese.
