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Jack Monroe's risotto primavera recipe Jack Monroe's risotto primavera recipe
(about 2 hours later)
You'd normally use short-grain rice such as arborio for a creamy, sticky risotto, but I'm a fan of ordinary long-grain, both for its texture and price! Give it a try: if you like it, you can have risotto any night of the week, without the hassle of sourcing specialist rice.You'd normally use short-grain rice such as arborio for a creamy, sticky risotto, but I'm a fan of ordinary long-grain, both for its texture and price! Give it a try: if you like it, you can have risotto any night of the week, without the hassle of sourcing specialist rice.
(Serves 2) 64p per person(Serves 2) 64p per person
1 onion, finely sliced, 9p2 cloves of garlic, chopped, 6p2 tbsp oil, 6p150g long grain white rice, 6p100ml white wine, 47p300ml chicken stock, 2p100g garden peas, 12p¼ savoy cabbage, finely sliced, 20pHandful of fresh parsley, chopped, 20p1 onion, finely sliced, 9p2 cloves of garlic, chopped, 6p2 tbsp oil, 6p150g long grain white rice, 6p100ml white wine, 47p300ml chicken stock, 2p100g garden peas, 12p¼ savoy cabbage, finely sliced, 20pHandful of fresh parsley, chopped, 20p
Heat the oil in a large frying pan on a medium heat, and add the onion and garlic. Sauté for five minutes until it starts to soften.Heat the oil in a large frying pan on a medium heat, and add the onion and garlic. Sauté for five minutes until it starts to soften.
Add the rice and stir continuously for five minutes to stop it sticking to the bottom of the pan. When the edges are translucent, pour over the wine and stir until it is absorbed. Add a splash of the chicken stock and repeat, stirring, until the rice is al dente and the liquid thick and soupy.Add the rice and stir continuously for five minutes to stop it sticking to the bottom of the pan. When the edges are translucent, pour over the wine and stir until it is absorbed. Add a splash of the chicken stock and repeat, stirring, until the rice is al dente and the liquid thick and soupy.
Stir through the peas, cabbage and parsley, and heat through.Stir through the peas, cabbage and parsley, and heat through.
Leave to rest for five minutes.Leave to rest for five minutes.
Add a drizzle of extra oil and a pinch of salt and serve with a nice salad if you like.Add a drizzle of extra oil and a pinch of salt and serve with a nice salad if you like.
Tip: substitute the cabbage and peas with broccoli, green beans or lettuce – let your imagination run as wild as your veg drawer will let you. For non-vegetarians, this dish is also delicious with chopped streaky bacon – but then most things can be improved with bacon! Tip: substitute the cabbage and peas with broccoli, green beans or lettuce – let your imagination run as wild as your veg drawer will let you. This dish is also delicious with chopped streaky bacon – but then most things can be improved with bacon!