Student Cooking: 3 Cheap Hassle-Free One Pot Recipes

Since International Students Day is coming up we decided to put together a few recipes that are delicious and nutritious, can be made in one pot and will help you stay ahead of the game and eat better this month.

Mushroom Risotto

There’s a misconception that risotto is really difficult to get right, but the truth is, it just requires a little bit of love and patience. This creamy mushroom risotto can be made with very few ingredients and gets yummier the longer you store it. 


  • 50g butter
  • 1 onion
  • 250 gms mushrooms
  • 300 gms risotto rice
  • 1 L vegetable stock/ 1 stock cube
  • 50 gms cheese
  • Fresh herbs


  • Chop the onion and mushrooms. Saute the onion until softened and then add in the mushrooms.
  • After 5 minutes add in the risotto rice. 
  • If using a stock cube, dissolve it in 1 litre of boiling water.
  • Slowly start adding the stock to your rice mixture, about a tablespoon at a time. Wait until the liquid is almost completely absorbed before adding more and stir continuously.
  • When almost all the stock has been used add some chopped herbs and cheese, stir it through and serve hot.

Also Read: A Silky Smooth One Pot Cauliflower Soup For Winter Evenings

Mexican Chilli

Chilli is one of the most versatile dishes because once it’s ready, you can do pretty much anything with it. Add mince when you’re cooking and you have a meat version in minutes. Roll it in a tortilla, use it as a nacho dip, top off your rice or pasta or even just eat it plain with some bread. It refrigerates well and lasts for ages, so make a big batch to carry you through the week.


  • 400 gms chopped tomatoes
  • 250 gms tinned kidney beans
  • 1 onion
  • 3 tbsp tomato paste
  • 1 vegetable stock cube
  • 1 tsp crushed garlic
  • 1 tsp chilli flakes
  • 1 lime
  • 50 gms yoghurt


  • Saute the chopped onion until soft then add the garlic and chilli flakes and cook for 3 more minutes. (if using meat, add it now and let it brown off before the next step)
  • Add the tomato paste, chopped tomatoes and canned beans and saute for a few minutes. 
  • Dissolve the stock cube in water and add it to the pan. 
  • Leave it to simmer for 15-20 minus. 
  • Finish with a squeeze of lime and yoghurt and serve.

Chicken Stew

The consummate winter dish, this stew has warmth and richness with only a few ingredients. It can be served with rice or crusty bread or you can add more liquid and eat it as a soup. 


  • 1 chicken breast (or tofu)
  • 1 red pepper
  • 1 onion
  • 200 gms chopped tomatoes
  • 1 tsp smoked paprika


  • Cut the chicken into chunks, season with salt and pepper and then place in a frying pan. Fry on a high heat for 5-6 minutes until cooked through.
  • Dice the red pepper and onion and add to the pan. Season with the smoked paprika and continue to cook for 2-3 minutes. 
  • Then add chopped tomatoes and 100ml water. 
  • Bring to boil and cover. Reduce the heat and allow it to simmer for 25 minutes, stirring occasionally.