The Student Risotto (also, I’m not dead)

As the title (and this post’s existence) shows – I’m not dead and I apologise for not updating in forever but I was working like crazy over the summer holidays in Hamilton and all in all I’ve just been a little spaced. 🙂

Anyway, tonight, in a fit of poverty, we (me and my sister) raided the cupboards to see what we could throw together for dinner and inspired by this post at The Cynical Chef we settled on a risotto using what little ingredients we had. There was no chicken broth so what did we use?

Chicken Noodle Powder

That’s right. We used the chicken powder out of a packet of instant noodles. 😎

Anyway, the resulting risotto was fairly nice even though we used really watered down chicken powder and some Colby cheese which had had time to, er, mature in the fridge.

Recipe:

Ingredients:

Chicken Stock Powder

8 cups of water

4 tablespoons of butter

1 onion finely chopped

4 or 5 button mushrooms (depending on size)

3 cups of rice

1 cup of white wine

some rosemary and garlic

salt and pepper to taste

300g of grated cheese

sliced chicken breast (we used stuff intended for sandwiches)

  • In a large saucepan simmer the chicken stock and the 8 cups of water and keep warm.
  • In a large deep pan melt the butter over a medium – high heat and add the onion and the sliced mushrooms. Cook until the onion is translucent.
  • Add the rice, rosemary and garlic and cook until the rice is glossy.
  • Add the white wine and cook until all the liquid has been absorbed, stirring continuously.
  • Add the salt and pepper.
  • Add the hot broth to the pan about 1/2 cup at a time letting all the liquid be absorbed before adding more. Continue until the rice is cooked.
  • Stir in the grated cheese and cooked chicken.

Risotto

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February 11, 2009. Tags: , , , . Cooking, Risotto. Leave a comment.

Savoury Muffins

One of the many problems that come with being a poor university student is that it can be incredibly hard to find cheap things for lunch that aren’t instant noodles (and believe me, I’ve had enough instant noodles recently to last me a lifetime), so I decided to bake some savoury muffins that we could eat for lunch over the coming week. I got my cookbooks out and searched for a suitable muffin recipe but, to my surprise, there wasn’t one. Yeah. After dithering for a while, I pulled myself together and adapted a recipe for cheese, bacon and creamed corn muffins that I found in the Edmonds Food for Flatters cookbook.

Cheese and Onion Muffins

Ingredients:

2 cups of plain flour

5 tsps of baking powder

2 eggs

1 1/2 cups of milk

salt and pepper to taste

200g of grated cheese

1 large onion (chopped)

Method

1. Grease muffin tins.

2. In a large bowl, sift together the flour and the baking powder.

3. Make a well in the centre, and add the eggs, milk, salt and pepper.

4. Mix until just combined.

5. Stir in cheese and onion.

6. Fill the muffin tins about 3/4 full.

7. Bake at 190c for about 20 minutes.

Variation: Ham and Cheese

Use 200g of chopped ham instead of the onion.

These are actually really good and stuffed full of….stuff. 🙂

May 11, 2008. Tags: , , , , . Baking, Cheese, Ham, Muffins, Onion, Savoury. 2 comments.