This Lidl risotto mix brings Sicily to the table in twenty minutes, with almonds, citrus, and sumac already layered in. Just add stock and butter to transform it into a creamy dinner that tastes like you spent hours. The shelf does the heavy lifting tonight.

Serves 2. 25 minutes, 15 at the stove.

About 270 calories a serving, 22 g protein, 9 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of stock to a simmer in a pot and leave it over low heat. Pour the contents of the risotto package into a wide pan with 2 tablespoons of butter over medium heat, stirring constantly until the rice is coated and warm, about 2 minutes.
2. Add a ladleful of hot stock to the pan and stir gently until the liquid is mostly absorbed, about 2 minutes. Keep adding stock in three more additions, stirring often and waiting until each addition is nearly absorbed before adding the next, about 12 minutes total. The rice is ready when tender and creamy.12 min
3. Taste for salt and pepper, adjusting as needed. Divide between two bowls and serve at once.

Note Swap the stock for white wine if you have it, then finish with stock. Leftovers keep two days in the fridge; reheat gently with a splash of stock to loosen. Serve with a green salad and a wedge of lemon to squeeze over.