The other day I fancied a bit of risotto without making a whole whack of it like I usually do. So I came up with this “single serving” option using basmati rice. It turned out very nice though I didn’t actually measure stuff so just use the amount of rice you’d usually make for yourself with a bit more broth than you’d normally use if cooking it with water.

Ingredients and instructions below…

• bacon
• olive oil
• finely sliced garlic cloves
• basmati rice
• white wine
• chicken broth
• arrugula
• freshly ground black pepper
• chili flakes (optional)
• grated parmesan cheese

Heat up the chicken broth and set aside. Sauté the bacon, garlic and pepper in a small bit of olive oil until the garlic is nicely browned and the bacon crispy.

Drain off the fat, leaving just enough in the pan to coat the rice and return to medium heat. Add the basmati rice (I rinsed it first) and stir until coated in the bacon fat-olive oil mixture, then add a splash of white wine and stir until the wine has evaporated. Add the broth bit by bit, stirring continuously, until the rice is cooked.

Stir in the parmesan, arrugula and chili flakes.

Sprinkle a little more parmesan on top.