Easy Risotto

rice_veggiesI had to cook something really quick last night: risotto always does the trick. It works with any type of rice, but I used the plain white one.

Ingredients:1 onion, oil, 1 cup of rice, 1/2 cup frozen peas & carrots, 2 sundried tomatoes, 1/4 cup white wine (cooking wine), 1 maggie cube, salt, pepper, basil. Optional: you can add some grated cheese (parmegiano works best, but substitute with anything else you have in the fridge).

Instructions:

  1. Finely cut onion and fry it in a pot with just a bit of olive oil.  Put the 2 sundried tomatoes in a small cup and cover them with hot water for 10 minutes.
  2. Add rice and frozen peas and carrots, and stir for 1 minute.
  3. Pour wine.  Stir for 2-3 minutes.
  4. Add some 2 and 1/2 cups of water. Add 1 maggie cube (or a bit of vegeta), salt and pepper. Cover and let boil for some 20 minutes or until the water has been absorbed and the rice is cooked.
  5. Add basil. If rice is not tender, add some 1/2 cup water and let it absorb. My advice is to keep on stiring at this point, cause rice tends to stick on the bottom of the pan.
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