Isn’t it mad how the best recipes always come from the times when you just fling whatever you have to hand in a pan? Or is it just me that happens to?
This amazing risotto came about almost by accident when I was looking for a way to use up some leftover gammon from the Sunday roast. I’d forgotten to buy some Parmesan cheese which always adds that extra depth to risotto so I decided to use half a tub of Mediterranean flavour Philadelphia soft cheese instead and it was genuinely amazing!
This made two generous sized portions so bear in mind you’ll need to double the recipe if you’re making it for more than two of you as a main meal.
How to make delicious ‘Tastes of Summer’ storecupboard risotto
200g Arborio risotto rice
750ml hot veg stock
1 small tin sweetcorn
1 small tin garden peas
2 handfuls of frozen chopped onion
1/2 tub Mediterranean flavour Philadelphia soft cheese
A glug of olive oil
Plenty of black pepper
Leftover gammon or chicken – however much you want to use
Start by adding the rice to pan with the olive oil and stirring constantly with the heat on high for a couple of minutes and then add in the onions and about a third of the stock. You need to stir it pretty much constantly to avoid the rice sticking to the ban (unlike my slow cooker risotto)
When the stock has been mostly absorbed you can add the next third and continue stirring until that’s almost been absorbed too.
At that point, throw in your sweetcorn, peas and gammon (or chicken) and about half of what’s left of the stock.
Keep stirring and then keep adding the last of the stock in small amounts until the rice is completely cooked through and the stock has been absorbed into the risotto. You might not need all of the stock or you might even need a little more once you’ve ran out but I just use boiling water if ever this happens.
Once the rice is cooked take it off the heat and stir through half a tub of Mediterranean flavour Philadelphia soft cheese and grind some black pepper on the top before serving.
It really is delicious and Miss Frugal said it tasted like Summer which is where the name comes from. 😉
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