Season lightly with sea salt and black pepper and cook for 5 to 10 minutes, stirring occasionally, until the veg is soft but not coloured. https://www.jamieoliver.com/recipes/rice-recipes/freezer-raid-springtime-risotto for flavour combos, or freestyle it! Add a ladleful of hot stock, stir, and wait until it’s been fully absorbed before adding more. Heat your stock in a second pan, separately, and keep it simmering so that when you add it to the rice, it is already hot and bubbling. – If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. You don’t need to rinse the rice beforehand – you need all that starch to make your risotto creamy. https://www.delish.com/uk/cooking/recipes/a32048443/pearl-barley-risotto Whatever you do, have fun. Risotto is a dish of the people. Put 1 tablespoon of olive oil, 1 knob of butter, plus the onion and celery into a high-sided pan on a low heat. It’s all about massaging out the best of the flavours as it cooks. If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. Take your time – give it some love, and add the liquid little and often. The cooking heat should be kept low and gentle throughout – try to rush it with heat and you’ll only burn your rice. – If you haven’t got Parmesan, you can absolutely use Cheddar. About 5 minutes before your rice is ready, stir in the frozen veg to cook through. If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. Check out some of these risotto recipes for flavour combos, or freestyle it! (AVAILABLE IN THE UK ONLY) Tuning in with the seasons means you can make this beautiful soup all year round and it’ll always taste different – it never gets old! Bring the stock to a simmer in a pan on a low heat. Learn how to achieve the perfect consistency, mix it up with your favourite ingredients and make it yours. Turn up the heat to medium, add the rice and stir for 2 minutes, so it sucks up all the lovely flavour. Whatever you do, have fun. The important thing to remember is not to rush! This means it should be soft and a pleasure to eat, but still holding its shape. Chilli tomato taglierini: Gennaro Contaldo, How to cook perfect fluffy rice: Jamie Oliver. “Without sounding too soppy, a well-made risotto is like a big cuddle from your mum; it just makes you feel good. If you have any veg trimmings or fresh herb stalks to hand, add those to your stock as it simmers to bump up the flavour. Use a large, wide pan, so that the rice, when covered with a little stock, cooks evenly. The tastier the stock, the tastier the risotto. You don’t need to rinse the rice beforehand – you need all that starch to make your risotto creamy. Follow my basic risotto recipe, then create your own take on it. Just be sure to check the packet instructions and adjust the cooking time accordingly. Think a dollop of fresh pesto, different cheeses, colourful veg, or crispy breadcrumbs for texture. – Fresh or tinned tomatoes, garlic, fresh basil and Parmesan. Turn off the heat, stir or beat in the remaining butter and the Parmesan, then season to perfection. Think a dollop of fresh pesto, different cheeses, colourful veg, or crispy breadcrumbs for texture. Get the kids to grate the veg on a box grater to minimise chopping. MORE FLAVOUR COMBOS: – You could swap the onion for leek, and leave out the celery if you need to. Master the basic recipe, and you’ll open the door to an endless supply of new recipes to try. Healthier, delicious and affordable recipes from Me & Tesco! Just be sure to check the packet instructions and adjust the cooking time accordingly. you’ll open the door to an endless supply of new recipes to try. Revealed: the contents of your cupboards! This version uses lots of lovely frozen veg. Cook for 16 to 18 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente. Pearl barley & chorizo soup: Jamie Oliver 5:03 Soup. Let's get amongst it! You're gonna love it. If you haven’t got Parmesan, you can use Cheddar – it’s not classic by any means, but will still taste incredible. And it’s always been an amazing dish to embrace leftovers: fresh herbs, leftover meat, fish and cheese, or any fresh, frozen or tinned veg you have hanging around. We're gonna have a kick of marmalade, whiskey, and a deep rich veggie sauce on a creamy cheesy pearl barley risotto. Peel the onion, trim the celery, then finely chop or coarsely grate them. Swap the onion for leek, and leave out the celery if you need to. I'll go in with the veg first. Cooking Buddies: Kitchen hacks with Buddy. Pop the lid on and let it sit for 2 minutes before serving. The most important thing is that the risotto is always oozy. Look at those chunks and what I love is the way that the dark thick gravy marbles through that silky barley risotto. See how silky it is. Finish with a drizzle of extra virgin olive oil, an extra grating of cheese and, if you’ve got it, a tiny squeeze of lemon juice per portion. EASY SWAPS: The cooking heat should be kept low and gentle throughout – try to rush it with heat and you’ll only burn your rice. Healthier, delicious and affordable recipes from Me & Tesco! It’s not classic by any means, but it will still taste incredible. 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Come on, let's get some of that! Learn how to achieve the perfect consistency, mix it up with your favourite ingredients and make it yours. Now, your risotto needs to be slightly looser than you want it to be, as it will thicken as it sits, so add an extra ladleful of stock. If using, pour in the wine and stir until absorbed. You can use fresh stock or a stock cube – whatever you’ve got. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Perfect risotto four ways: Gennaro Contaldo, 1 litre vegetable stock , (a stock cube is fine), 1 onion, 1 stick of celery, 2 knobs of unsalted butter, 300 g risotto rice, 125 ml white wine , optional, 300 g mixed frozen green veg, such as spinach, green beans and peas, 60 g freshly grated Parmesan cheese , plus extra for sprinkling, 1 lemon , optional.