I'll take the Risotto, please.

Tonight was my second night in my first London flat. Last night I was too exhausted to cook, so instead spent the night trawling my favourite food websites for recipe inspiration. 

I knew I needed to cook something delicious, comforting and memorable for my honorary 'first' night in my new place, and what better way to christen the cookware than with Risotto. Brown Rice Risotto with Portobello Mushrooms & Rocket, to be exact.

I must credit Julia of Julia & Libby for this recipe as I didn't personalise it vastly. 

Ingredients:

1 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
1 brown onion, finely chopped
1/2 red capsicum
4 large Portobello mushrooms, sliced
1/2 cup long grain brown rice
1.5 cups vegetable stock (I used Kallo)
2 handfuls rocket
Parsley to serve

Method:

• Saute garlic, onions, capsicum and mushrooms on medium heat in a large pot for about 3 minutes.
• Add brown rice, stir for a few minutes to cover in oil.
• Meanwhile, dissolve stock cubes (as instructed) in 1.5 cups boiling water. 
• Once dissolved, add stock to the vegetables and rice, and bring to the boil.
• Reduce to a simmer and place the lid on the pot.
• Stir the risotto every 5 or so minutes to avoid sticking. Cooking time is approximately 45 mins.
• Stir parsley through and serve with rocket. 

Jaimee x