Julia’s favourite recipe

I love risotto! I have to admit that the way I prepare it differs somewhat from how the star chefs do it, but so far everyone who has tried it has loved it.

For me, risotto is a good recipe for using up leftover vegetables and cheese. This is why I always make the quantity that my fridge and pantry allow me to. A Risotto à la Julia takes about 45 minutes, but you don't have to spend all that time stirring, stirring and stirring (like the star chefs do).

First I fill the kettle, boil at least 1 litre of water and set it aside. I chop an onion into fine cubes and gently fry them in a larger saucepan in oil until golden. Then I add the risotto rice and stir everything. Next, I add a splash of hot water, a little vegetable stock powder and stir again. I now add the vegetables, earlier or later depending on the type, and pour in another big splash of water. If you no vegetables in stock, you can also use canned chopped tomatoes. Now I let everything simmer over a a low heat. I stir from time to time and add more water if necessary until the rice is cooked. At the end, I add the grated cheese, season with salt and pepper if necessary, and a delicious hot meal is ready. By the way, you can easily freeze any leftover risotto.

List of ingredients:

• 1 onion
• cooking oil
• risotto rice (200 g)
• vegetable stock powder
• mixed vegetables / 1 can of chopped tomatoes
• Parmesan or other hard cheese (50 g — I love cheese, so I tend to add a fair amount more)

Julia Storch is a project assistant for Student Health Management. Find out more about her here de.