Risotto, when you don't have several hours

So, pardon my somewhat haphazard recipe structure. I think you will find it logical in the end. This is a tasty meal when you don't have time to make "proper" risotto but still want a creamy, delicious rice dish.

Start out with however much rice you want to make. In my case, I usually make about a quater kilo. I like leftovers. Brown that over medium heat in enough olive oil to coat the grains. After a few minutes of browning, add in some spices. I like oregano, parsley, and, of course, garlic. Then add a cup of water. Here, add in a packet of cream of chicken soup powder. Yes, it's cheating. Shh.

Then, basically, stir very often to break down the shells of the rice and add to a nice gooey texture. Add water one or two cups at a time until the rice is nice and soft. The difference is, cook over a medium-high heat, so the water absorbs more quickly.

If you want to include vegetables, add them at the appropriate time. Hard vegetables should go in right at the beginning. Carrots, asparagus, that sort of thing. Softer things should go in later, and the very delicate ones (peas!) at the very end.

When the rice is ready and almost out of water, add a generous pat of butter, about half a small container of sour cream, and some parmesan cheese. Stir very well. Voila!

I made mine today with asparagus and orange bell peppers. It was very delicious indeed!