Not much has changed from my college days when I used to make the cheapest and quickest meals I could think of. While not technically risotto, I make it when I want something just as warm and comforting and am pressed for time, since you don't need to hover over the pot much. Use any rice you have lying around. (Keeping a bag of shredded carrots in the freezer also helps cut down prep time)
This has been a go to staple for a while, and its easily changed to deal with left overs sitting in my fridge. Part of what makes this recipe so cheap for me, are the homemade ingredients such as stock, I can my own roasted red peppers in the summer when they are cheap at the market, also I cook dry beans ahead of time and keep them in the freezer. —hbomb
shredded carrots (or just sliced)
roasted red pepper, chopped
medium sized onion
1 1/2 cups
or more of homemade vegetable vegetable stock
cilantro or parsley to taste
preserved meyer lemon (i.e. 1/4 of a whole lemon)
I like to slice the onion on a mandolin typically on the 1/8 inch setting, they come out thinner and it saves time
Put the onion slices in a pot that will fit all the ingredients, cover with water, then set the heat on medium high, cooking the water down for about 15 minutes. I find this cuts down on the oil used in sautéing.
Once the water has cooked down add the olive oil, sauté for 5 to 10 more minutes. I also add the meyer lemon piece whole here because my husband doesn't like to bite into the salty bits. Feel free to chop and add closer to the end, or when cooking the rice.
When the onions are the desired consistency add the chopped garlic, carrots, and roasted red pepper. Sauté for a minute
Add the stock and beans and bring to a boil
Add the rice; bring down to a simmer, put the lid on slightly uncovered
When the rice is done add in the herbs and its ready to serve