This is such a flavoursome risotto thanks to the Parmesan stock you use to make it. It’s still a delight with vegetable or chicken stock but the Parmesan broth is a flavour power house and basically free to make so you should totally try it!
Saffron, Leek and Scallop Risotto
I’ve been dreaming about this risotto for weeks, since the start of scallop season. Saffron, leeks and scallops are such a perfect combination especially when hit with a good dose of fresh lemon. I added the leek and celery to up the vegetable in take without compromising on flavour.
Brussel Sprout, Thyme and Crispy Skinned Duck Breast Risotto
This is really a brussel sprout risotto, delicately flavoured with duck, and a crispy skinned duck breast sitting on top of it to finish it off. Because I’m fancy.
PRAWN AND PEA RISOTTO
SPRING RISOTTO WITH ASPARAGUS, PEAS, CHICKEN AND SPINACH
PEARL BARLEY ‘RISOTTO’ WITH ROAST PUMPKIN, SUN DRIED TOMATO, BASIL AND FETA
Pearl barley makes a great change from using rice, it isn’t gluten free or anything it just gives a different flavour and a great texture. Plus it’s a great source of dietary fibre and a range of vitamins and minerals. It’s nutty flavour works so well with the sweet pumpkin and salty feta.
BROCCOLI RISOTTO
CREAMY CAULIFLOWER RISOTTO
If you put risotto in the too hard basket then this one will show you that risotto isn’t as difficult as you think it is. This risotto is amazing, it’s velvety and creamy, without the cream and full of crispy crunchy texture to boot. This recipe makes for a simple and impressive dinner, I promise it’s not just ‘wet rice’.
SPINACH, LEEK AND LEMON BUCKWHEAT ‘RISOTTO’ WITH THYME MUSHROOMS
Mushrooms add such amazing flavour to a dish. this recipe uses a mixture of fresh and dried mushrooms as the intensity of the dried mushrooms adds a real umami flavour. The buckwheat ‘risotto’ has been in the works for sometime now but it took a while to get the texture and flavour just right. Hitting the stock with pureed spinach adds extra flavour and intense green to this dish. It’s a lighter version of risotto, and full of vegetables, and a magnesium boost from the buckwheat.
MUSHROOM, PEA AND SPINACH RISOTTO
Risotto is severely under rated, I promise it is more than ‘wet rice’ or ‘savoury porridge’ (although The Katering Show‘s episode about this is a hilarious must watch for any foodie, as are all their episodes ). Once you’ve made it a few times it also becomes pretty easy and you can totally multitask and don’t need to spend the whole time laboriously stirring the pot! The other thing they have going for them is that you can make an impressive meal for very little money. And I’m a teacher so being frugal is kind of important haha. The below recipe is for a basic mushroom risotto with spinach and peas. I’ve added thyme and sage as these are lovely with mushrooms, and lemon as this is so good with the peas. You could add chicken as well! Get stirring…