Ingredients
7 total- 30 g of unsalted butter
- 250 g of medium onion, grated
- 2 garlic clove, crushed
- 2 unwaxed lemons, zested and juiced
- 250 g of risotto rice
- 2 very low salt vegetable stock cubes
- 50 g of cheddar, grated
Method
3 stepsStep 1
Melt 20g of the butter in a medium saucepan, add the onion and cook for 3-4 mins. Add the garlic and most of the lemon zest, Rebecca has created these simple, delicious recipes to help kids explore sour, bitter and earthy foods – make them for the whole family to enjoy a flavour safari together cook for 1 min; add the rice, half the lemon juice and plenty of black pepper. Crumble in the stock cubes and stir. Allow the lemon juice to soak into the rice for a few mins.
Step 2
Measure out 800ml boiling water in a jug; pour around a third into the pan, stirring as you let it soak into the rice. Add the remaining water, stir well and leave the risotto to simmer for 20-25 mins, until all the liquid is absorbed. There’s no need to stir continuously, just every 5 mins or so, until the grains are tender with a slight bite – add a splash more water if needed.
Step 3
Add the remaining lemon juice and cook for 2 mins, until it’s absorbed; remove from the heat. Add the remaining butter, the cheddar and some black pepper; stir to create a creamy texture. Sprinkle over the remaining zest.