I am a sloth when it comes to grocery shopping. For three consecutive days recently I ate fang bian mian (instant noodles) and frozen jiaozi (dumplings) because I couldn't force my legs to the market a minute away. My refrigerator is often empty except for a few staples such as onions, butter and eggs.

Still, I need a proper home-cooked meal at least once a week, which makes scrounging for dinner without a lot of ingredients very interesting. At times in my quest, however, I stumble upon accidental wonders.

Risotto was one of those surprises a few weeks ago. One of Beijing's angry downpours left me with no desire to go outdoors. A quick look in the kitchen indicated that I had half an onion, a few cloves of garlic, a bag of rice as well as some mushrooms and a hunk of salty cheese that were both about to spoil.

I called a Chinese friend who was coming over to dinner to buy white wine and spinach. Why not let someone else shop for you? When she asked what I was making, I said "It's like zhou (Chinese rice porridge) but ... Italian style."

Risotto is actually very similar to zhou and chao fan (fried rice). Like zhou, it is a soupy rice meal; like chao fan, there are no limits to the combinations of rice and whatever ingredients you have lying around or prefer.

This dish also plays into my innate lethargy because it requires little attention and stirring, contrary to what cooks will tell you. You only need to stir the rice a couple times after you add stock and once more before it evaporates. In fact, this is a dish that doesn't require chicken stock, which is likely to make many scoff. I used instant soup base and though I don't preach its constant use, it's not too bad if you're in a bind. Or in my case, if you're just downright lazy.

Nearly every recipe calls for arborio rice but short-grain rice will work fine. Before the last ladles of stock, add the mushrooms and spinach. The rice should be soupy and a bit cheesy, a simple meal for those slow days.

RECIPE- THE ACCIDENTAL RISOTTO makes two servings

Food notes:

If you run out of broth before the rice is done, add water. This dish keeps for two days in the fridge.

For the risotto:

8-10 large mushrooms, sliced thick

Small bunch of spinach, torn into large pieces

1 onion, finely chopped

1 garlic, minced

1 generous cup of white wine

1/2 cup Pecorino cheese, chopped or grated

2 pats of butter

1 tablespoon cooking oil

2 cups short-grain rice

For the chicken broth (can be substituted with instant soup base):

Celery stalk

Large carrot

Large onion

Chicken bones and innards

Method:

1.Make the broth by placing chicken scraps into a large pot. Add the onion (halved), carrot (halved) and celery stalk. Fill up with water until it brims over the pile. Cover and cook on medium-high heat for 45 minutes. Add salt and pepper to the broth.

2.In a separate pan, heat the butter and oil, then add the onions and garlic. Cook slowly over low heat for about 5-7 minutes without allowing the onions to brown. When the onions have softened, add the rice and turn the heat to medium.

3.Stir the rice until it looks a bit translucent, then add the white wine. Continue stirring to burn off the liquid, leaving a wonderful, acidic aroma.

4.After the wine has evaporated, add a ladle of hot stock and a pinch of salt. Turn the heat down to a simmer. Keep adding ladles of stock, stirring on occasion, allowing each ladle of stock to be absorbed before adding the next.

5.The rice should be soupy and creamy after 15 minutes but have a bit of crunch. Stir in the mushrooms and spinach. Add more stock if it's too thick.

6.Take pan off the heat and stir in a tab of butter and Pecorino. Place a lid on the pan and allow to sit for two minutes. Serve immediately afterward.