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Spathies Risotto

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spathiphyllum | 12:00 Wed 24th Apr 2019 | Food & Drink
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I do a decent risotto. i usually do chorizo, chicken, borccoli and leeks (as well as onions garlic and veg stock) however i find the chicken is boring so i've cut that out.

I want to add some more veg, maybe a cut up red pepper. apart from peas and sweetcorn, anyone any vegetable suggestions?

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I am the dish washer.. I am the competent :D No room in kitchen for dishwasher the ports taken up by a washing machine. I have no dryer either but i have a suitable clothes horse.

We don't have a dish-washer either, there's more than enough of us to do washing up, drying up and putting away, just can't be bothered with all that plate scraping, loading and unloading, a sink full of hot water wins every time.
Spath, you are supposed to keep stock warm and add it a ladle-full at a time until that ladle-dull is absorbed by the rice.
^full^
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Either way you have to scrape the plates but i mean.. i agree to a certain extent but i find it can be quite time consuming washing up. I'm a bit of a fanny when it comes to washing plates, i don't mind doing it and getting my hands involved, but i spend overly long on each plate and each piece of cutlery to make sure it's clean so it takes me a while. I then swill each piece individually. I usually use two bowls of hot water also.
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Danny, i'm a rebel and just whack it all in at the same time, i know the right amount of stock to rice so it usually works fine. The only time it hasn't was when there wasn't enough stock. IE, the rice had used msot of it and was still not cooked so i added half a cup of water and it was all fine. I agree best way is to add stock slowly but i cba, instead i leave it stir it very often
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Danny, i adapted from this recipe, i just followed the cooking of rice method.

https://www.bbc.com/food/recipes/easy_chicken_and_pea_31687

I use to use the wine also, but over time i noticed it didn't make much difference to the end result of flavour to be worth it. Maybe i need a nicer wine.
Spath, OK, I just prefer it cooked in the traditional way.
I also added the stock a ladle at a time until I watched a programme with James Martin and he said he always added the stock in one go. I tried it and honestly can't tell the difference, much easier than standing over the hob for ages.
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Would adding the stock little at a time affect the over all flavour? I've done it that way before, but i didn't notice much of a difference, also now it's warmer i find standing over the hob quite tiring.
One benefit of adding it all in is it cooks my broccoli at the same time
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James Martin? I've never heard of him. I'll look him up.
It's not just the flavour, spath. It's the texture and consistency. I find 'all in one' a bit mushy. You can always add in a bit more liquid...you can't take it out though.
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I have found the perfect amount, usually the rice is only just done, so it leaves it nice :) I hear you though, very true you are.
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Right i'm gonnie get cookin. I will do half n half of the stock to please everyone.

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