Recipe - Risotto

belfastgirl23

I'd just go for adding in their faves. Personally I like it nice and cheesy and creamy which I think probably would work well for kids too. But then top it with veg of their choices...

Oh I quite fancy risotto tonight, think you just sorted my dinner for me (sorry to all mealplanners out there, I have trouble planning beyond wednesday!)

boo81

Ive changed my mealplan and now have risotto in mind too!

redsquirrel80

Our family version when I was a kid used just normal rice (I'm not sure if you could buy risotto rice 20 years ago!) - start by frying onion, peppers etc (used whatever veg was handy), add the rice into the oil for a couple of mins then add stock and cook - add bacon and/ or chicken depending on what you've got. Top with grated cheese. I remember this being one of the first 'proper' meals I was taught how to cook and I absolutely loved it!

Mics_chick

witchypoo wrote: »

I use my favourite risotto recipe from one of Carol Vorderman's books, it is her summer spinach risotto. My kids love it and even my husband does and he never usually likes risotto! I cook it a few times a month. If you would like to try it I can look it up for you tomorrow.

Sounds good Witchypoo if you wouldn't mind finding it out for me...?

Mics_chick

boo81 wrote: »

I developed my own, just follow the pack instructions and add ingredients as you feel necassary. You have to start with onion and I use chicken in mine. Normally I add sun dried tomatoes or a bit of pesto, sweetcorn or peas, chicken and cheese to finish. I add some garlic and herbs for extra flavour too. Its really yummy and lots of kiddie friendly flavours!

There are no quantities and I just put bits in until im happy with the distribution and flavour. Its pretty foolproof!

Boo I'm confused :huh: you say you developed your own but you follow the pack instructions the instructions for what - risotto rice or ???
Sorry I'm not a good cook so you'll have to be a bit more specific for me to understand :rolleyes:

boo81

Sorry! Developed my own recipe to the risotto but cook the rice to the instructions on the packet as cooking times vary.

Basically all risottos should start with onion and garlic (if using), fry until translucent but not brown. Then you add the rice, coat in the oil and stir for about 2 mins. Then you add the stock and cook for the amount of time the instructions say. Normally they take about 10-12 mins for the ones ive bought and I add all the ingredients apart from the cheese, about halfway through. The cheese should be added in the last minute or so.

Good tip I was told was make sure there is enough liquid before taking out the pan, rather than being a bit dry as the rice will keep on cooking with the resideual heat and the sauciness will dry up a little while you are serving.

Hopefully that is straightforward enough!

jackieb

I made risotto for the first time last week. I used this recipe. I couldn't find Lancashire cheese, so I used Wenslydale instead. It was very nice (and creamy) and pretty easy to make. http://www.britishcheese.com/recipes.cfm?page_id=181

I had too much and saved some, and microwaved it the next day. I actually think it was better on it's 2nd day.

Mics_chick

boo81 wrote: »

Sorry! Developed my own recipe to the risotto but cook the rice to the instructions on the packet as cooking times vary.

Basically all risottos should start with onion and garlic (if using), fry until translucent but not brown. Then you add the rice, coat in the oil and stir for about 2 mins. Then you add the stock and cook for the amount of time the instructions say. Normally they take about 10-12 mins for the ones ive bought and I add all the ingredients apart from the cheese, about halfway through. The cheese should be added in the last minute or so.

Good tip I was told was make sure there is enough liquid before taking out the pan, rather than being a bit dry as the rice will keep on cooking with the resideual heat and the sauciness will dry up a little while you are serving.

Hopefully that is straightforward enough!

Yes it's alot better thankyou :T

witchypoo

Summer Risotto with Spinach - taken from Carol Vorderman's Summer Detox

3 Tbsp (45ml) Extra Virgin Olive Oil
1 Onion, chopped finely
2 Bay Leaves
2 cloves Garlic, crushed
Large pinch Saffron strands
300g Arborio Risotto Rice
1 litre (1¾ pints) Vegetable Stock, kept hot
225g Fresh Spinach Leaves
freshly ground black pepper

Heat the olive oil in a large heavy-based pan, cook the onion with bay leaves and garlic over moderate heat till transparent, then stir in the rice and cook for 1 to 2 mins, stirring constantly. Add the saffron and then the hot veg stock a ladleful at a time, stirring over a gentle heat for 15 to 20 mins until the rice is almost tender. You want a creamy risotto, not solid, and the rice should have a little 'bite'

If the spinach leaves are 'baby leaves' add them to the hot risotto when done, stir till the leaves have wilted (only takes a moment), remove from heat and season to taste with fresh ground black pepper. If the leaves are larger tear them into smaller pieces as you add them.
I'm vegetarian and this recipe is actually vegan. I have calculated the nutritional value and it comes in at 400 calories per portion each for 4 people, 8.1g protein, 64g carbs, 12g fat, 2.4g fibre and 1.5 servings fruit & veg.
You can easily increase the rice content and adjust the stock accordingly - but I totally recommend using the saffron and bay leaves, they really make the meal.

dannahaz

I would recommend Delia's oven baked risotto. It's very easy, and doesn't need all that attention and stirring that normal risottos do.
http://www.deliaonline.com/recipes/oven-baked-risotto-carbonara,1139,RC.html

I love this. We often make half the amount and use it as an accompaniment to steak. yummmy.