Here’s a variation on that easy risotto recipe. The process is the same, it’s just the ingredients and the order of addition that have changed:
1 onion, finely chopped
1 clove of garlic, finely chopped
1 stock cube
850ml / 1.5 pints boiling water
250g / 9 oz risotto rice (risotto, arborio, carnaroli are best, long-grain will do at a push but the results aren’t as good, any other rice just doesn’t work. I’ve been using dirt-cheap 10 oz packs of “Italiamo” Risotto Carnaroli bought from Lidl – these packs have extra bits of veg. etc. in them, to lend a bit of variety)
250g / 9 oz rindless bacon, cut into 1” pieces
1 large cupful of frozen peas
large knob of butter
1 pinch of salt (optional)
Some freshly-ground black pepper (optional)
Nuke it as follows:
Put the onion, the garlic, the stock cube and a ½ pint of boiling water in a large microwaveable bowl and stir well. Cover (cling-film is OK for this, or use a casserole dish with a lid) then microwave on High for 3 minutes.
Stir in the rice, the bacon and another ½ pint of boiling water, cover it again then microwave it on High for another 5 minutes, then stir it again, then nuke it for yet another 5 minutes.
Stir in the frozen peas and the last ½ pint of boiling water, cover it again then microwave it on High for another 4 minutes.
Check that the rice is cooked (nice and soft), if it isn’t, another 1 minute of cooking should sort it out.
Leave the bowl to stand for 1-2 minutes for the liquid to be absorbed, then stir in the butter. Add the salt and pepper if desired, and stir it all up.
Now weigh your creation and record the result.
You should dehydrate the food immediately to prevent bacterial growth in the rice. Drying usually takes about 8 hours.
When dry, weigh it again to calculate how much water has been lost, this is the amount that’s needed for rehydration.
After you’ve bagged it, freeze it. I divvy it up to make 3 or 4 bagged meals.
