I enjoy nothing more than rustling up a quick vegetable soup, risotto or bowl of warming pastina. However, homemade stocks are not always to hand. To make fresh stock is satisfying, reassuring and extremely pleasing but the reality is when do we  really have time to make it, mid-week.

‘Knorr Stockpots’, have been sent to us from foodie heaven to make our busy lives so much easier. They offer a wide range from chicken, fish, vegetable, herb and more. A fabulous cheats way to creating a wonderful hearty meal.

One of my favourite dishes is risotto especially at this time of year, so here is my mushroom risotto using a stock pot:

Serves: 4-6                  Preparation time: 10 minutes                        Cooking time: 30 minutes

1.5 lt Chicken or vegetable stockpot (Knorr)
2 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 stick celery, finely chopped
400g Carnaronli  rice
1 large glass white wine
125g mixed mushrooms, cleaned, chopped
1 lemon, zest
Small sprig of thyme and extra for garnish
30g parmesan, grated
25g Butter, cubed

1.       Heat the stock and leave simmering at the back of the stove. This could be a prepared stock or good quality stock cubes are also fine.
2.      Place a large shallow pan or frying pan over a medium heat and add a little olive oil followed by the onion, garlic and celery, cook down for 5-8 minutes until softened but not coloured.
3.      Into a separate frying pan add 10g of butter and 2 tbsp olive oil. Tumble in the mushrooms and season with salt and pepper. Scatter over the thyme and cook slowly for 10 minutes.
4.      Scatter the rice into the celery pan and stir, coating every grain with the soffrito mixture.
5.      Pour in the white wine, stir and allow to evaporate for four minutes.
6.      The stock must be added to the risotto a ladle at a time. This will allow the rice to absorb the stock slowly. Remember be patient.
7.      Add the first ladle of stock. Stir constantly until the stock has reduced by three quarters then add another, remembering to stir.
8.      Carry on adding stock to the rice until the rice has a bite and is al dente, this may take 25 minutes or so.
9.      Five minutes before serving scatter over the mushrooms, zest, parmesan, butter and a generous grind of salt and pepper.

Stir well and serve in warm bowls with a drizzle of extra virgin olive oil and a few thyme leaves.


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