- Rep Power
Diet: slimming world
Start Date: 3 February 2009
Start Weight: 9st7lb
Goal Weight: 8st0lb
Goal Date: 3 May 2009
Goal BMI: 19.2
Does anyone have a risotto recipe
Hi. Does anyone have a risotto recipe or tell me the syns value in risotto rice? My book is really old and its not listed.
Thanks for your help.
- Rep Power
Diet: Slimming World
Start Date: 01/06/2013
Start Weight: 15st1.0lb
Current Weight: 14st8.0lb
Goal Weight: 11st7.0lb
Start BMI: 23.8
Current BMI: 23
Goal BMI: 18.1
Total Weight Loss: 0st7lb
Weight to Lose: 3st1lb
% Lost 3.32%
This is not exactly risotto, but its super tasty and you could add or remove ingredients to suit, I believe all types of rice are free on a green day.
Creamy Lemon Rice
· Fry light spray oil
· 4 cloves crushed garlic
· 1 medium white onion, finely chopped
· 1 cup tinned baby carrots halved
· 900ml stock (vecon/chicken bovril)
· Juice of 2 lemons
· 1 cup paella rice
· 2 medium courgettes, diced
· 2 cups chestnut mushrooms, sliced
· 1 tsp ground ginger
· 1 tsp ground coriander
· 2 tbsp fresh coriander
· 1 red chilli, finely chopped
· 150ml very low fat creme fraiche
· Seasoning & optional hot sauce to taste
Heat the stock in a saucepan with lemon juice until simmering.
At the same time, using fry light sauté the onion, mushrooms, courgettes and garlic until the onion is tender and translucent.
Add the ginger, chilli & ground coriander and pour the rice into the pan, then sauté for about 3 minutes
Add the simmering vegetable broth and carrots then cook over medium heat for 20 minutes or until the rice tender and almost all the liquid has been absorbed.
Stir in the creme fraiche, taste and season with salt, pepper and hot sauce then continue cooking gently until for a few mins till thick and creamy.
Serve garnished with fresh coriander
Top with cooked quorn fajita strips if desired
There's a butternut squash and chilli risotto recipe in one of the cookbooks. It's absolutely gorgeous.
I will have a hunt for it and post it later, but basically you use risotto rice, red onion, BNS, fresh chillies and stock. Fry the onion, add the finely chopped chili and BNS, stir in the rice and cook for a couple of mins til the rice goes translucent. Then add stock gradually, stirring continuously. Keep going til rice is cooked (adding more stock as each ladle-full is absorbed) and the risotto is a nice creamy consistency. Stir through HE-A of parmesan.
Ooh I think I might make that this weekend
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I could live on ristotto. I just chuck in whatever veg I've got in the fridge that day. My favourite is probably mushroom and red pepper. Yum.
Try making it with porcini mushrooms and a little dry white wine, too. Delicious.
you could buy the risotto gallo boxes (I think thats what they are called). The tomato and mushroom ones are free on green and they are really tasty, but a bit pricey.
If you want to make your own there are 5 simple rules:
1.Choose a theme, e.g. squash, mushroom, tomato etc...and use loads of it to ensure a good flavour.
2.Use proper risotto rice.
3.loads of stock.
4.keep stirring to release all the starch (this give it the creamy consistency) should take about 25 minutes to cook.
5. stir in a good handful of parmesan (Hex a or synned).
following these rules you should end up with a good risotto every time!
Jen If at first you don't succeed........shop!!
There's a recipe in the new mag which is delish!!!! It is well worth trying. I don't know if I'm allowed to reprint it here (copyright and all that)
Lost nearly 7st when I did SW back in 2009/10. Then moved to Canada.
Have tried and failed at many other plans. Now I want to get back to my roots and do SW again.
I love this plan!
- Rep Power
SMOKED HADDOCK, SPINACH RISOTTO WITH A SOFT POACHED EGG
I've just adapted one of my very favourite risotto
Use the spray to coat the pan to fry off the shallots (I don't measure as I've been doing it so long - will probably be a handful)
Add the rice
Use vegetable stock (unless you have fresh fish stock) - you'll need to add the stock much earlier in this adaptation - add ladle full by ladle full as the rice absorbs the stock. Season to taste
Whilst doing that poach the smoked haddock, one fillet per person.
Add spinach to the risotto once it's almost done.
serve the risotto, place the fish fillet on top and the poached egg on top of that.
Put a pan on to poach an egg
If you follow the link below you will find my recipes and there are several risotto recipes on there. The other link is the recipe index.
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