Normally with a risotto we throw everything in the pan and let it bubble away on its own with the lid clamped tightly over it. Not this time. Possibly due to my swirling contemplativeness, I found much merit in standing by the hob stirring the buggery out of it whilst looking sadly at the kitchen tiles. Either way will work though, I suppose it just depends on your ankles.
Take a look at the notes: I've added a few ideas to liven it up if you wanted to push this into a main all of its own.
one large white onion
200g of baby sprouts
one clove of garlic, minced
pinch of salt and curry powder
around 800ml of good quality or so help me God I'll do time vegetable stock
200g of risotto rice
chop the onion finely
with the sprouts, cut off the stems, remove a couple of the other layers and then chop finely into lovely little lunules
gently sweat off the onion and chopped sprouts in a little oil until the onions have gone lightly golden
add the curry powder, garlic and salt and cook for a moment or two more
add the risotto rice and stir it through so all the grains are moistened (eww) and then add a ladle of stock at a time, cooking on medium, allowing the liquid to almost disappear before adding another ladleful
keep stirring until the rice is cooked through
serve with whatever you want
if you wanted to add meat, cubed bacon lardons added with the garlic would be a good choice, but don't add extra salt
we served ours with our jerk chicken from the book - rub and cook
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