Earthy Red Wine & Mushroom Risotto, Serves One. 36p.
Still needing easy but comforting food with this cold, I decided to go for carbs and wine and goodness… I’ve never known anyone else to use red wine as a risotto base before – that’s not to say its not been done, I’ve just not seen it – but this works beautifully. As far as comfort food goes, I had finished this, from a bowl on the sofa wrapped in a heavy blanket, before I had finished typing the recipe…
30ml Red Wine, 14p (Table Wine, £3.48/750ml)
50g Mushrooms, 12p (97p/400g)
50g rice, 2p (40p/1kg)
1/2 Vegetable Stock cube in 400ml water, 1p (10 for 15p)
Clove of Garlic, 3p (46p for 2 bulbs, avg 8 cloves per bulb)
Tsp Mixed herbs, 1p (14p for a jar)
Tomato purée, 2p (49p/200g)
Splash of oil, 1p (Vegetable oil £4.50/3l)
Heat a teaspoon of oil in a small frying pan, the one I used was 20cm across but I was only cooking for me!
Peel and finely slice the garlic and add to the pan. Chop the mushrooms into small chunks and add to the pan. Shake the herbs over and allow to cook together for a few minutes.
Add the rice, and stir to coat in the oil. When the rice starts to turn translucent, add the wine and tomato purée, stirring constantly to prevent any of the rice sticking to the pan.
When the wine is almost all absorbed, start to add the stock, a ladle at a time. Stir in until almost all absorbed, and repeat until either the stock is gone or the rice is cooked.
Add some additional herbs to taste and serve with crusty bread if you wish.
*(Prices calculated at Sainsburys, using the Basics range where available. Costs checked on date of publication against ASDA SmartPrice, Tesco Value, Morrisons Value and Waitrose Essentials. Some variation between major supermarkets but most items widely available at similar price.)
All text copyright Jack Monroe.