b'Respect the RISOTTOSERVES 2-3ONE LESSONLearn how to make this delicious, creamy and comforting Italian classic which can be easily adapted for a range of tastes.GFINGREDIENTS METHOD 200g Arborio or risotto rice 1.Boil a kettle and add 750ml boiling waterO S E C T T H E P R I S O T T E R 200g of one of the followingto 1.5 stock cubes and mix well. protein sources: diced2.Heat the olive oil in a wok and gently frychicken fillets, Quorn,the onion, chicken or Quorn and garlic forpancetta, chorizo or prawns10 minutes.When the onion has softened1 finely chopped onion add any other sliced vegetables you are25ml olive oil using with the exception of the peas.750ml chicken or vegetable3.Turn the heat up, add the rice and stir it stock (using 1.5 stock cubes) around to coat it with oil and cook for 2 cloves of garlic, crushed about 30 seconds.50g peas (defrosted) 4.Add the stock very gradually, stirring as 50g Parmesan, gratedyou go.Once all the stock has beenadded, allow it to simmer for 20-25Optional other ingredientsminutes stirring occasionally. Begin toof choice: wash up and tidy up your workstation. Assorted mushrooms,5.Check your risotto, adding a little more peppers, sun dried tomatoesboiling water if necessary. or olives. Rocket, parmesan6.When the rice is cooked, season to your cheese and fresh or driedtaste and add the herbs, peas (and Quorn herbs to serve. or prawns if using).Leave for about 5 minutes at a very low heat. Check the NUTRITION temperature using a probe, ensuring it isat least 75C. Protein 7.Turn the heat off completely and add the Carbohydrate grated parmesan and stir it in. MARKS UP Fat8.Leave it to rest for a couple of minutes,Vitamin A, B, C & D then serve with fresh rocket, grated TRY ADAPTING THE RECIPE TO VEGAN AND ADDCalcium parmesan and herbs to garnish.INTERESTING INGREDIENTS LIKE BUTTERNUT SQUASH, IronCOURGETTES OR PORCINI MUSHROOMS.'