This recipe comes from our new Resilient Recipes project, which was inspired by Sharon Astyk‘s book “Independence Days: A Guide to Sustainable Food Storage and Preservation“. It aims to lay out a range of easy, delicious meals that can be made from pantry ingredients in combination with home-grown veg.

The best of these recipes will need little or no cooking, should appeal to all the family, and can be easy everyday meals made from ingredients that can be stored for up to a year. In the event of any form of disruption to the food supply a well prepared family will be able to feed themselves happily from the Resilient Recipes guide.

We’ll start filling it with our favourite resilient recipes, feel free to contact us with yours and we’ll try them out and add them too!

Easy Risotto Recipe

Serves 4 hungry people
45 min from start to table – 25 mins unattended cooking
Only uses one pan & cooks on the stovetop

Basic Recipe

3tbsp olive oil
1 onion, chopped
2 cloves of garlic
300g risotto rice (Arborio)
600ml stock (chicken or vegetable)
150ml white wine (or red! or stock if none available)
300ml passata (or a tin of tomatoes, pureed)
½tsp dried oregano / mixed herbs (or 2 tsp fresh)

and for serving

2 sun-dried tomatoes, sliced
50g black olives, sliced
50g parmesan, shredded

Additions
Mix and match – add one or more of these.
Reduce the quantities if you add more than one.

250g mushrooms, sliced
10g dried porcini mushrooms, rehydrated
100g chorizo, diced
350g chicken, cubed

Heat the oil in a large pan with a lid (we use a non-stick wok with a lid). Add the onion, garlic and any extras you want, other than the porcini mushrooms. Fry, stirring, for about 5 minutes.

Add the rice, stock, wine, passata, herbs and porcini mushrooms and bring to the boil.

Cover, and cook gently for 25 minutes until the liquid is absorbed and the rice is just tender.

Remove from the heat, stir in the olives and sun-dried tomatoes, and serve sprinkled with the parmesan.

Can’t remember where the original version of this recipe came from – it’s been with us for years. It’s a delicious healthy, hearty staple which can be varied depending on what you have available.

It doesn’t store well though – if you’re re-heating any, you will need to add more liquid as the rice will have absorbed all that was available. Alternatively, make it into small rice cakes and fry them – delicious!


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