I'll go in with the veg first. If using, pour in the wine and stir until absorbed. for flavour combos, or freestyle it! Bring the stock to a simmer in a pan on a low heat. Come on, let's get some of that! Turn up the heat to medium, add the rice and stir for 2 minutes, so it sucks up all the lovely flavour. Finish with a drizzle of extra virgin olive oil, an extra grating of cheese and, if you’ve got it, a tiny squeeze of lemon juice per portion. Pearl barley & chorizo soup: Jamie Oliver 5:03 Soup. You don’t need to rinse the rice beforehand – you need all that starch to make your risotto creamy. – Fresh or tinned tomatoes, garlic, fresh basil and Parmesan. You're gonna love it. If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. Learn how to achieve the perfect consistency, mix it up with your favourite ingredients and make it yours. (AVAILABLE IN THE UK ONLY) Tuning in with the seasons means you can make this beautiful soup all year round and it’ll always taste different – it never gets old! Pop the lid on and let it sit for 2 minutes before serving. Turn off the heat, stir or beat in the remaining butter and the Parmesan, then season to perfection. – Squash, sausage and sage (dried will do). Check out some of these risotto recipes for flavour combos, or freestyle it! 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Swap the onion for leek, and leave out the celery if you need to. Master the basic recipe, and you’ll open the door to an endless supply of new recipes to try. you’ll open the door to an endless supply of new recipes to try. Think a dollop of fresh pesto, different cheeses, colourful veg, or crispy breadcrumbs for texture. Chilli tomato taglierini: Gennaro Contaldo, How to cook perfect fluffy rice: Jamie Oliver. Not only is it a great recipe to get the kids helping in the kitchen, but it’s also adaptable to whatever ingredients you have to hand. “Without sounding too soppy, a well-made risotto is like a big cuddle from your mum; it just makes you feel good. MORE FLAVOUR COMBOS: The tastier the stock, the tastier the risotto. If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. See how silky it is. Follow my basic risotto recipe, then create your own take on it. Use a large, wide pan, so that the rice, when covered with a little stock, cooks evenly. Season lightly with sea salt and black pepper and cook for 5 to 10 minutes, stirring occasionally, until the veg is soft but not coloured. Revealed: the contents of your cupboards! Cook for 16 to 18 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente. Healthier, delicious and affordable recipes from Me & Tesco! It’s all about massaging out the best of the flavours as it cooks. This means it should be soft and a pleasure to eat, but still holding its shape. About 5 minutes before your rice is ready, stir in the frozen veg to cook through. Just be sure to check the packet instructions and adjust the cooking time accordingly. – If you haven’t got Parmesan, you can absolutely use Cheddar. https://www.jamieoliver.com/recipes/rice-recipes/freezer-raid-springtime-risotto Whatever you do, have fun. You can use fresh stock or a stock cube – whatever you’ve got. Put 1 tablespoon of olive oil, 1 knob of butter, plus the onion and celery into a high-sided pan on a low heat. And it’s always been an amazing dish to embrace leftovers: fresh herbs, leftover meat, fish and cheese, or any fresh, frozen or tinned veg you have hanging around. Just be sure to check the packet instructions and adjust the cooking time accordingly. If you haven’t got Parmesan, you can use Cheddar – it’s not classic by any means, but will still taste incredible. The cooking heat should be kept low and gentle throughout – try to rush it with heat and you’ll only burn your rice. It’s not classic by any means, but it will still taste incredible. EASY SWAPS: We're gonna have a kick of marmalade, whiskey, and a deep rich veggie sauce on a creamy cheesy pearl barley risotto. Whatever you do, have fun. Peel the onion, trim the celery, then finely chop or coarsely grate them. Cooking Buddies: Kitchen hacks with Buddy. Get the kids to grate the veg on a box grater to minimise chopping. Let's get amongst it! Learn how to achieve the perfect consistency, mix it up with your favourite ingredients and make it yours. Healthier, delicious and affordable recipes from Me & Tesco! Wowzers. The cooking heat should be kept low and gentle throughout – try to rush it with heat and you’ll only burn your rice. – If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. This version uses lots of lovely frozen veg. – You could swap the onion for leek, and leave out the celery if you need to. The most important thing is that the risotto is always oozy. Risotto is a dish of the people. Think a dollop of fresh pesto, different cheeses, colourful veg, or crispy breadcrumbs for texture. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Perfect risotto four ways: Gennaro Contaldo, 1 litre vegetable stock , (a stock cube is fine), 1 onion, 1 stick of celery, 2 knobs of unsalted butter, 300 g risotto rice, 125 ml white wine , optional, 300 g mixed frozen green veg, such as spinach, green beans and peas, 60 g freshly grated Parmesan cheese , plus extra for sprinkling, 1 lemon , optional.