Today I thought I would share with you one of my favorite recipes to cook dinner as a student – risotto. It’s such an easy and versatile dish. All you need is risotto rice (which you can buy from Tesco at just £1.25 for 500g), onions, garlic, stock cubes, cheese and some meat/veg of your choosing. If you’re having guests over you can fancy it up with a bit of white wine and parmesan cheese, or if you really need to go to Aldi and just have rice, onions and stock in the cupboard you can make a meal out of that. You can just have veg if you’re a vegetarian or add a bit of chicken if you want to and the recipe scales up really easily if you’re cooking for more than one.
I had some leftover butternut squash from a curry I made earlier on in the week, but you can use whatever veg you fancy. Another favorite combination of mine is asparagus and roasted cherry tomato.
You will need (serves 1):
125g butternut squash (cubed)
5 garlic cloves
1 small onion
75g risotto rice
grated cheese to put on top
- Chop your butternut squash into squares and put into an oven safe dish, drizzle with oil, salt and pepper and add three crushed garlic cloves. Place in the oven at a high heat for 30 minutes, or until soft through.
2. Meanwhile, dice your onion and fry in a large pan until softened. Mince the remaining two cloves of garlic and add to the pan, fry for two minutes.
3. Add the risotto rice to your onion and garlic, stirring until the rice is coated in oil.4. Then slowly pour small amounts of stock into the pan, stirring until the liquid has been absorbed by the rice. You may not need all of the stock, so add about a ladleful at a time until the rice is soft.
5. Season with salt and pepper and stir in the butternut squash.
6. Grate over some cheese and enjoy!
I hope you enjoyed this slightly different post from me this week, if you’d like to see some more student recipes then please let me know in the comments below.
Until next time,