youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Student's Risotto

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Living in a small apartment as a university student is no picnic, unless you know how to prepare simple food that is as comforting as it is easy to make. I got tired of cooking those little plastic bags of instant rice that tasted like nothing once I got the packages out of the water, so I decided to experiment with a more creamy, succulent concoction. This is what I've come up with, and have been making it every since because my roommate also adores it.

Living in a small apartment as a university student is no picnic, unless you know how to prepare simple food that is as comforting as it is easy to make. I got tired of cooking those little plastic bags of instant rice that tasted like nothing once I got the packages out of the water, so I decided to experiment with a more creamy, succulent concoction. This is what I've come up with, and have been making it every since because my roommate also adores it.

Ingredients

Serves: 3

Metric Cups
  • 50 grams butter
  • 250 grams rice
  • 1 litre water
  • 2 chicken stock cubes
  • ½ onion
  • 1 clove garlic
  • salt
  • seasoning
  • 1¾ ounces butter
  • 8⅚ ounces rice
  • 1⅘ pints water
  • 2 chicken broth cubes
  • ½ onion
  • 1 clove garlic
  • salt
  • seasoning

Method

Student's Risotto is a community recipe submitted by Coffee Dance and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Measure the water and bring it to the boil. I use my kitchen water boiler for this, and when the water is ready, add the stock cubes and stir to dissolve them.
  • Peel the onion and chop it finely. In a saucepan, heat up the butter, then add the rice. If you use instant rice, just give it a stir so the butter can cover it; if you use regular rice, stir it some more.
  • Add the chicken stock you have just made, then the chopped onion. Grate the clove of garlic into the mixture, then season with salt and whatever else you prefer and, stirring regularly, give it a good ten minutes on the heat, and five minutes without, for the rice to soak.
  • If you find that the water was not enough, simply add some more. Enjoy!
  • You can also eat this as garnish to meat and such, and of course you can add veggies and whatever else you like to the risotto. If you leave some for later, you will find that the butter has become kind of waxy - do not worry, just add some water to your rice and place it in the microwave for a spin, and then stir with a fork to blend the mixture with the water. It will be as good as new.
  • Measure the water and bring it to the boil. I use my kitchen water boiler for this, and when the water is ready, add the stock cubes and stir to dissolve them.
  • Peel the onion and chop it finely. In a saucepan, heat up the butter, then add the rice. If you use instant rice, just give it a stir so the butter can cover it; if you use regular rice, stir it some more.
  • Add the chicken stock you have just made, then the chopped onion. Grate the clove of garlic into the mixture, then season with salt and whatever else you prefer and, stirring regularly, give it a good ten minutes on the heat, and five minutes without, for the rice to soak.
  • If you find that the water was not enough, simply add some more. Enjoy!
  • You can also eat this as garnish to meat and such, and of course you can add veggies and whatever else you like to the risotto. If you leave some for later, you will find that the butter has become kind of waxy - do not worry, just add some water to your rice and place it in the microwave for a spin, and then stir with a fork to blend the mixture with the water. It will be as good as new.
  • Tell us what you think