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Does anyone have a risotto recipe

#2
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
Serves: 2-4

Ingredients
· 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


Preparation
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
 
#3
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.

Et voila!

Ooh I think I might make that this weekend :)
 
#4
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.
 
#5
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!
 
#6
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)
 
#7
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.

It's divine
Put a pan on to poach an egg
W
 

bilsat

Really likes to cook
#8
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.
Pete