White rice with courgettes:
Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion, 2 cloves of garlic and stir well for few minutes before adding 1 cup of risotto type of rice.
Add 1 cup of warm water and keep stirring, add another cup of water, stir again and add the final cup of water and 1 chopped courgette.
I then put the lid on and after a while the rice and courgette are nice and soft.
Season with salt,pepper and fresh parsley and add 50 gr greeted Parmesan cheese, if you wish. Stir well and serve immediately.
Brown rice with butternut squash:
Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion and 2 cloves of garlic and after a while add 400 gr chopped butternut squash. Stir well and add 1 cup brown rice, long grain will do and then add 3 cup of warm water.Put the lid on and cook it for 35 - 40 minutes on a very low temperature.
Add more water if the rice is not cooked.
Season the rice with salt,pepper and fresh and chopped parsley.
Add some greeted cheese if you wish.
White rice with roasted tomatoes:
Roast the tomatoes on 190 C for 20 minutes.
In a meantime make the rice: fry 1 chopped onion with few tbsp olive oil, add some crushed garlic and after few minutes add 1 cup or rice.
Cook the rice adding 1 liter of stock or water, 1 cup at the time until the rice is just cooked.
Season with salt and pepper, add some cheese and stir in the roasted tomatoes.
Pearled spelt risotto with fresh peas:
Heat 2-3 tbsp of olive oil in a cooking pot, add chopped shallot or spring onion and after few minutes add the spelt grains, about 65 gr per person.
Pour in 3 cups of water and cook it on a medium heat stirring every now and then.
After 15 minutes add the peas and cook it for further 5 minutes.
Season it lightly with salt if you are going to add cheese.