Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
I’ll be sharing my recipe for risotto with you today. I love risotto as it’s easy and simple to make and I usually make in tuesdays when I have cleand the rat cage and don’t want to stand in the kitchen for too long. While risotto is simple, you can think of endless variation and I like experimenting with different ingredients and vegetables in my risotto, but the basic is always the same. I am not sure were the original recipe ever originated from, I only know that I currently make risotto without a recipe. So here’s my recipe for risotto!
- Risotto Rice/ arborio rice – 200 gram/ 1 cup
- Warm Water – one liter/ 4 cups
- 2 Bouillon Cubes (I always use vegetable bouillon cubes, but other flavour should work fine too)
- 1 onion
- Vegetables of your choice
- A few tablespoons olive oil
- Any spices of your choice (optional)
- Cheese (optional)
- One saucepan or wok
I like to throw in some spices to complement the veggies I am using and I prefer my risotto without cheese. I also add in a bit more water sometimes, especially when cooking my vegetables in the pan as well. This recipe feeds about 3 people. The pictures used in thsi recipe were of a time I made Traffic Light Risotto with paprika, carrots and green beans, see variation tip at the bottom of this post.
- Slice and dice the onion and the vegetables of your choice
- Heat the oil in the wok or saucepan. When the oil is warm, throw in the onion and bake the onion until it’s a bit translucent.
- Throw in the risotto rice. Any raw vegetables you’re using should be put into the suacepan as well. Mix the bouillon cubes in the water and throw a bit into the saucepan. Let the rice soak up some of the water and then throw in a bit more water. Repeat this step until all the water is gone. This can take about 20 till 30 minutes.
- Your risotto is ready to eat! Enjoy
For these pictures I made my Traffic Light Risotto (see variation tips below).
First step throw in the onion:
All the ingredients in the wok:
Add the water:
I love experimenting with risotto and often try a new variation every few weeks. My last new one was curry spices ketchup risotto. Here are some of the risotto variations I tried and enjoyed
- Indian Curry beans risotto. Use the following vegetables: green beans, peas and string beans. Add the following spices: turmeric, garam masala, madras, cinnamon, clove, cardamom and savory
- Risotto with pumpkin and apples. Slice and dice the pumpkin and apples, mix it with some pumpkin spices and cinnamon. Then put it in the oven for about 20 minutes and then throw them in the risotto. Inspired by The Cozy Apron
- Traffic Light Risotto. Add 2 red paprika’s, green beans and carrots to the risotto. I also added one teaspoon mild madras and two tablespoons paprika powder for extra taste.
- Risotto with corn and apples. Slice and dice some carrots and cook them with the risotto. Slice, dice and peel 3 apples, warm the apples in the oven for about 15-20 minutes on 180 degrees celcius/ 350 degrees fahrenheit before throwing them in once the risotto is done. Throw in some corn. I also like to add some cinnamon. See picture below.