Risotto is a popular Italian-style one-pan dish, delicious and easy to make. It works best with a proper risotto rice like Arborio. I like to serve it with an apple and cherry tomato side salad for contrast. This recipe takes about 30 minutes to prepare.
Italian-style vegetarian gluten-free 30-minutes • 525 kcal per person 
Ingredients
For two people:
- Fresh ingredients and groceries
- pack of oyster mushrooms (150 g)
- 1 teaspoon ginger, finely chopped
- half a cup of grated hard cheese (Grana Padano or Parmezan)
- From the store cupboard
- 1 cup of risotto rice
- 2 tablespoons pine kernels
- 4 dried tomatoes
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- olive oil for frying (1 tablespoon)
- 1 teaspoon garlic oil (optional)
Preparation
- Boil half a litre of water.
- Use some of it (1 cup) to soak the dried tomatoes.
- While the tomatoes are soaking:
- Heat the oil and fry the pine kernels, spices and the oyster mushrooms.
- Add the rice, shake or stir until it’s covered with the spices and the oil.
- Add some hot water (just enough to cover the rice) and simmer, covered, until the rice has absorbed the water.
- Add the tomatoes and their soaking liquid, and some more boiled water, stir and simmer, covered, until the rice has absorbed all the liquid.
- Add the salt and more water, stir and simmer, covered, until the rice has absorbed the water.
- You may have to add water a few more times, depending on how much you added at a time.
- It’s ready when the rice is quite creamy (in Italian it’s called all’onda, “wavy”).