I’m still disturbed by the statistic that 51% of Australians only know how to cook 5 meals. One of the reasons they cited for this repertoire was lack of time. I have to say, it’s very rare that I spend more than 30 minutes of ‘hands on’ time in the kitchen making dinner and so many of the recipes I make during the week are quick and easy. There are a lot of products out there taking advantage of this lack-of-time statistic and one of those is Sunrice with their new risotto base. It’s a pouch of almost-cooked rice that you add to risotto just like usual but requires only a little stirring and much less stock than risotto from scratch.
I decided to give it a go last night and make a risotto from things I had in the fridge and cupboard and so the 3P risotto was born – peas, prosciutto and parmesan. You can swap the proscuitto for bacon and make this meal for the bargain price of about $7 for two. There’s no argument that a $7 meal ready in 20 minutes is a wiser choice than $30 takeaway food that you have to sit around and wait for. Admittedly the finished product doesn’t taste quite as good as risotto made from scratch but for a quick week-night meal it was just perfect.
All the ingredients I used I found in the fridge or cupboard. The little container with the chicken on it is a Continental stock pot chicken stock which I won in a Not Quite Nigella Competition recently. Thanks Lorraine!
You can use frozen peas if you have them but I only had a packet of dehydrated peas. I actually have quite a few of these from mum and my freak out emergency stock up in the floods back in January. Prepare the peas according to the packet directions.
Heat the olive oil in a large fry pan and saute the onion until it is soft an transparent.
I cooked the prosciutto in a separate pan but next time I will skip that step, cut it up and throw it in to the pan pan to cook when the onions have softened. Do the same if you’re using bacon.
If you’re using frozen spinach, add it to the pan now and stir it through until it has defrosted. Alternatively, use fresh spinach and add it later.
Tip the pouch of rice into the pan and stir it though.
Add the peas and stir them through too. Frozen peas can be thrown in frozen (no need to defrost them first). Stir the chicken stock into the pan and bring it to a simmer. Cook, stirring occasionally until the liquid has been absorbed (it takes about 10 minutes).
Once all the liquid has been absorbed (add the spinach now if you’re using fresh), turn off the heat and stir through the parmesan. Season the risotto to taste with salt and pepper. Serve with a little extra parmesan sprinkled on top. Enjoy!
3Ps risotto in 20 minutes (pea, prosciutto and parmesan) a Claire K Creations original recipe
- 1/3 cup of dehydrated peas (or 1/2 cup of frozen peas)
- 1/2 cup of grated parmesan
- 75g baby spinach leaves or frozen spinach
- 3 slices of prosciutto (or use rind-free bacon), cut into small pieces
- 1 packet of risotto base
- 1 onion, diced
- 1 tbsp olive oil
- 1 cup chicken stock (or one Campbells stock pod dissolved in 1 cup of water)
Rehydrate the peas according to packet instructions.
Heat the oil in a large fry pan then sautee the onion until it has softened. Add the prosciutto or bacon and cook until crispy. Alternatively, you can cook it in a separate pan (or under the grill in the oven) and add it later. If your spinach was frozen add it now (otherwise add it with the parmesan at the end).
Add the rice from the packet and stir it through then add the peas and the chicken stock. Reduce the pan to a simmer and cook, stirring occasionally, until all the liquid has been absorbed. Stir the spinach through the risotto if you are using fresh spinach. Once the spinach has wilted, turn off the heat and stir through the grated parmesan. Season with salt and pepper and serve sprinkled with grated parmesan.