Historical Meals – Student Risotto

I was an adult before I discovered what a culinary genius my mother was. I don’t mean in the Gordon Ramsey sense of the word, but in the way that she could improvise a meal out of nothing. As time goes on I have been increasingly proud of my parents’ ability to bring up four children on a limited budget and this was one of the recipes which she gave me when I went to university. I am pleased to report that I made it again last night and it is still perfectly edible, even to a pallate which has long gone beyond student tastes.

The recipe is very simple. Boil up some rice in a saucepan. Meanwhile fry a sliced onion in a frying pan. Then take a tin of luncheon meat, dice it and add it to the onions. Add a tin of chopped tomatoes and a pint of chicken stock, followed by a tin of sweetcorn. When the rice is almost cooked, drain it and add it to the frying pan. When the rice has all but absorbed the liquid in the pan, add a dash of soy sauce and another of Worcestershire Sauce, stir and serve.

Trust me, it really isn’t as bad as it sounds.

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About Richard

Just your less-than-average married father of one
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