Not Actually Risotto

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Tonight I was massively craving risotto. Atlas, I have no risotto rice, white wine or any of the fancy ingredients required. 

It got me thinking, could I make something with what I have in the cupboard and fridge that resembles risotto, yet isn't? 

The answer is yes! And with this I present - 

"Not Actually Risotto" 

Or as my better half suggested 

"Not-sotto"

Had I left this to cook longer like I intended, the rice would have bloomed nicely giving it bit more of a risotto texture. But I was hungry! So once it came together with a nice creamy consistency I popped it off the heat and ate it all up! 

This can be made safe for little ones, I'd suggest around 9m+ with the spinach and different textures. Just skip the chili flakes! 



Ingredients 

1kg chicken drumsticks 
1 ltr low salt veg stock
1 tsp Onion granules
1 tsp Garlic granules 

1 onion
2-3 cloves of garlic 
190g long rain rice
1 tsp Chili flakes
1 tsp Italian seasoning (mixed herbs will also do fine) 
1 pack of Green beans
Shredded chicken (made with the drumsticks above) 
Couple of handfuls of Spinach
Handful of Parsley 
Touch more veg stock if required 


How to do

To start, I popped the chicken drumsticks, stock, garlic and onion granules into a deep saucepan. Whacked the temperature up to medium/ high so it had a nice simmer going. Keep the simmer going until the chicken is fully cooked. Around 20 minutes I did mine for! 

Once cooked, I decanted the chicken in a big mixing bowl and set aside the stock for later use. 


On a medium heat, I sliced the onion and peeled the garlic - I left the cloves whole. Added a little oil to a deep saucepan and fried the garlic and onion until it started to go translucent. Mid way through, I added the Italian herbs and chilli flakes. 

I added the rice, constantly stiring for around 5 minutes. I then begun adding the stock from earlier bit by bit until absorbed. 

You don't need to be stood over it stirring the whole time, but make sure you're close by stiring frequently. I shredded the chicken from the bones in this time. 

Keep going until the rice is pretty much cooked through and all the stock has been added. 

On the last addition of stock, I added the green beans and chicken. Add the spinach next and the parsley. If you don't have the fresh stuff, never fear, a tsp of the dried stuff will do grand! 

If the rice hasn't quite cooked or bloomed, feel free to add more veg stock as required. 


And there you have it! A nice quick and easy rice dish to satisfy that risotto craving on a budget! 

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