Vegetable Risotto We shall learn to use a vegetable knife safely including washing and drying it. We shall be able to control the heat of the cooker top to boil and simmer our risotto. We shall learn that once rice is cooked it should be stored in the fridge and used within 24 hours.

Risotto Ingredients 1 x 10 ml spoon of sunflower oil Half an onion 150g rice 450 mls vegetable stock 100g frozen mixed vegetables Seasoning including 1 x 15 ml spoon of curry powder

Method Stage One Collect all your ingredients. Peel and chop the onion the way your teacher shows you.

Method Stage Two Heat the oil in a pan along with a few small pieces of onion. The dial should be at 4 Once they are sizzling then the oil is hot enough to add the rest of the onion.

Method Stage Three Fry the onion for a few minutes until soft then add the rice. Once the rice is coated with the oil you can add the curry powder.

Method Stage Four Stir in the stock and cover the pan with a lid. Simmer on a gentle heat for 10 minutes.

Method Stage Five Add the frozen vegetables and cook the risotto for a further 5 minutes. The vegetables should now be cooked and all the liquid absorbed by the rice.

Method Stage Six Season to taste and then place the cooked risotto in your container to take home.