Slimming World Support Thread

Nessa56

Could I have the step by step version of the Risotto please??

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Skint_Catt

yeah me too - new receipr for me! Can't do celery but everything else sounds yum!

Emma37

There are four risotto recipes on the SW site. Beetroot, Chicken liver, Pumpkin, and Zesty Bean and Chicory risotto.

larmy16

Gallo mushroom pronto risotto is very nice. Not sure how much it cost as it was in my Slimmer of the week basket once. It is free on a green day.

TractorGirl327

I love Risotto, we have it quite often.

If you've got Arborio rice there's probably a recipe on the packet, if not, here is a basic recipe http://www.cdkitchen.com/recipes/recs/478/Basic_Risotto49463.shtml , obviously use frylight instead of olive oil, add some crushed garlic to the onion and I like to put in some smoked bacon (HEB) too, the wine really makes a difference and is worth the 6 or so Syns (for the whole dish). I also add cooked asparagus and mushrooms and top it with my HEA of parmesan cheese. Yummy!! If you want more veg, throw in a handful or frozen peas towards the end of cooking, or a tin of sweetcorn.

Ooh I'm hungry now, will have to have Risotto one day this week now!

TractorGirl327

peachyest wrote: »

well done TG , go girl :dance: :dance: :dance: :dance: :dance: :dance: :dance: :dance: , your get it next week , hit plenty of water, tonic water ,sqaush ,it will help flush you out , peachy x

Thanks peach. Sitting here with a pint glass of sparkling water and I've plenty of diet tonic, diet bitter cranberry and diet bitter lemon in the fridge!!

Only problem I can forsee, is next Monday is Bank holiday, so instead of being weighed at 10am, it's 6.30pm :mad: So I need to be ultra-good all week and not eat a lot on Monday to be sure I get it, 'cos I'm on holiday the next week and don't want to have to wait until the week after that for my sticker!

angie_loves_veg

Risotto is dead easy, you just need to give it 15 minutes attention. This is the traditional method for risotto, made sw friendly. You will find recipes that use the oven or bung it all in at once, but they aren't true risotto and no where near as nice

If you haven't made one before, get your ingredients ready before you start:

Risotto Step by Step

Step 1 - the 'base'

1/2 onion per portion, finely chopped
1 garlic clove per portion, cushed or chopped
1 celery stick per portion (I leave this out if there is none in the fridge), diced

Use a heavy, deep pan.
Use frylight to gently sweat (soften without cooking) your chopped vegetables. Keep stirring throughout.

Step 2 - adding the rice and the first liquid

3 oz arborio/carnoroli rice per person (makes a generous portion)
Warm stock (any, chicken, beef bovril - match your recipe) - about a pint for 2 portions

Your vegetables will be soft and slightly moist. Tip in the rice, stir into the vegetables to absorb the flavours. In an ideal world you would add a small glass of wine or a shot of vermouth (my favourite) but you will have to syn this. From this moment you cannot leave your risotto for about 12 minutes - the phone will have to wait :rolleyes:

stir for a minute ish, then add one ladle of warm stock. stir constantly, the rice will absorb the liquid gradually.

Step 3 - Cooking the rice into risotto

As the liquid is absorbed, you need to add another ladle of liquid. Use a medium heat on your hob. Keep stirring to stop it sticking. Gradually you will notice that the rice releases a starchy, creamy 'sauce'. The rice grains will become transparent on the outside. Taste a grain or two. They will still have a little 'bite' (they still need a couple of minutes)

Step 4 - Flavour your risotto

Add a last ladle of stock and your ingredients (suggestions below!), stir until it all is hot and tastes ready and looks creamy. Add a HE of parmesan per person.

Serve immediately into warm bowls, a little reserved parmesan grated over...

Flavour ideas:

cook off mushrooms with parsley, lemon juice and a little chilli. set aside and add stage 4

peas and prawns (HE) again, add stage 4. no need for parmesan

asparagus - chop the stems and add at stage 3, reserve the tips to add at stage 4

risotto milanese - add a good pinch of saffron into the warm stock. parmesan at the end. (very very simple and delicious, but relies on good stock)

herbs - add chopped fresh herbs at the end for a bright, fresh risotto

seafood mix (frozen in bags, defrosted and synned) and parsley added stage 4. no need for parmesan.

TractorGirl327

My tip for good risotto - use good quality stock (it's worth the Syns) and have it gently simmering in a saucepan next to your risotto pan, otherwise, as you add it, it will cool the risotto down and won't cook as well.

consultant31

Lois_Lane wrote: »

p.s. hi Consultant :wave:

Hi LL, lovely to 'see' you over here. Best of luck with the plan - you can do it with a little help from some friends

Skint_Catt

Can anyone confirm these are free? My mum found them somewhere and although they're not 'Old' Style' they are a good way to learn new curry's etc - inc a chickpea one!!! YUM!
http://www.kitchenguru.co.uk/products