In my true fashion, you'll be noticing a pattern with my cooking...... it uses one pot, and I don't stick to the recipe much. Officially, it's Bacon & Leek Risotto. I've done that a few times, highly recommend you try the original as well as my combinations, and then, pretty soon you'll be making it up as you go along! My version is in brackets, you'll get the picture.
Technically, it serves 1 - it's a large portion, doubling the recipe serves 3.
1 Leek, sliced (brocolli, sprouts, cabbage, beans)
|all the ingredients!|
Oil for frying the above
3 types of herbs, about 1 teaspoon each (whatever I've got, spices or herbs)
1/3 oxo cube, other brands available (who cuts one of those up?! Just don't add salt)
Salt (only if you cut up the oxo cube)
125ml uncooked rice, it might sound odd, but do measure it in mls (300ml serves 4)
Boil the kettle - you'll need 3 times the volume of the rice measured out
Preheat oven to 180c (160c for fan). You'll need a saucpan with a lid that can go in the oven, or transfer to lidded dish when hob-work is done.
Fry the vege, when soft transfer to a bowl so you can fry off the meat. When the meat's cooked, put the vege back in and mix. Add in the herbs, oxo cube, salt and rice, stir for a few minutes to wake up the rice. Add the water and stir until boiling.
|chicken & leek risotto|
Put the lid on and put in the oven,
Walk away for 40 mins.
It's also really nice having for lunch the next day,
hot or cold.