Risotto

One of my favourite meals is Risotto, I just love rice and it is so versatile. Once you know how to cook rice properly it is a really simple meal to cook. Ok, you may have guessed it from these recipes, but I do love mushrooms!!

I tend to use Arborio risotto rice, but there are other variations of risotto rice, like Carnaroli or Vialone nano to experiment with. Do not use other types of rice, as it does not contain enough starch and will not have the same texture, or absorb the flavour. Risotto rice will remain soft, with a slight texture in the centre.

Some basic tips of cooking risotto, only stir to ensure rice doesn’t stick, don’t over stir, add stock gradually, ensure there is always a little liquid at the end of cooking. On average rice takes about 20-25 minutes. Taste before serving!!

Green Risotto

A great way to add lots of green vegetables to your diet. This green risotto is full of vitamin C, B6, Iron and even some protein. It contains spinach, broccoli and peas. Obviously you can add any green vegetables that you have to hand such as kale, chard, leeks, snap peas. Serves 2

  • Cup arborio rice
  • 1 onion
  • 3 cloves Garlic
  • 2 tsp Chilli (I used red and green)
  • cup peas
  • Large Handful spinach
  • few sprigs of broccoli
  • 1 small glass wine
  • Approximately 1.5 pint stock
  • small handful Parsley, chives and rosemary
  • Grated cheese to serve
  • dollop lactose free or vegan yoghurt to serve

Fry chopped garlic and onion in a little oil in a saucepan. Add chilli (if using) and rice, coat with the oil. Add the wine and cook off for a few minutes. Add some stock, gradually whilst cooking and allow a few minutes to cook, before adding the next ladle. Now finely chop the broccoli and add with the spinach and peas. Stir the risotto from time to time, so that it doesn’t stick. Gradually add a little more stock, when the rice starts absorbing the stock. Add the herbs and season. Cook for about 25 minutes, once the rice has absorbed the water, taste. Serve with dollop yoghurt, basil leaves and grated parmesan or vegan alternative.

Pumpkin, Pea and Feta Risotto

Creamy deliciousness. This winter favourite, with roasted pumpkin, pea and feta, is a great risotto. Full of colour, flavour and can be made with vegan products as well. You can swap the feta for vegan feta or alternative vegan cheese and I used Oat cream. Served 3

Pumpkin, pea and Feta Risotto
  • 1/2 Pumpkin (I used butternut squash)
  • Cup risotto rice
  • Cup peas
  • 2 cloves garlic
  • 1 onion
  • Tsp or 2 of chilli
  • Vegan stock (pint and a half roughly)
  • Glass wine (I did not use wine in this recipe as I had run out, but you can add)
  • 50g Feta (or vegan feta)
  • Shaved Parmesan (or vegan alternative)
  • dash oat cream
  • 2 tsp Sage (I used dried)
  1. Chop and fry the onion, garlic and chilli together in a little oil. Add the risotto rice and coat in the oil.
  2. Add the wine if you are using and cook off for a few minutes, then slowly add the stock, let the rice absorb the liquid in between adding.
  3. Add the peas and pumpkin. Note: I roasted the pumpkin first in the oven 180C for 20 minutes
  4. Add the herbs, season and add a dash of cream.
  5. After cooking for about 25 minutes, add the feta and toss through. Serve with shaved parmesan or vegan alternative.

Mushroom and Green Bean Risotto

Risotto is so versatile, Simply swap vegetables for what you have in the fridge ! I do generally try to add as many vegetables as possible, but for this one it is just two.

Mushroom and Green Bean Risotto
  • 8 Mushrooms
  • 10 Green beans
  • 2 cloves Garlic
  • 1 Onion
  • Tsp or 2 of Chilli
  • Vegan Stock (pint roughly)
  • Glass Wine (if you have any!)
  • Vegan cheese (or parmesan)
  • Lactose free yoghurt (spoonful)
  • Handful Basil

1) Fry off onion, chilli and garlic in oil, then add the rice and coat in oil.

2) Add chopped mushrooms, fry a little and add a little stock, add glass white wine and cook off for a few minutes.

3) Ok you are suppose to make up the stock with water, but I just add a heaped teaspoon of stock straight to risotto and gradually add boiling water!

4) Add green beans (which have the ends taken off), season and add basil. Sometimes you may need to add a little more water.

Serve with a dollop of yoghurt, Parmesan or vegan equivalent

Zucchini and Mushroom Risotto

Another risotto, another great combination. Zucchini (courgette) and mushrooms go well together. You always find them in Italian cooking. Add lots of herbs and chilli if you like it. Serves 2

Zucchini and Mushroom Risotto
  • cup Arborio rice
  • 1 onion
  • 3 cloves Garlic
  • 2 tsp Chilli
  • 1/2 zucchini
  • Handful mushrooms
  • 1 small glass wine
  • Approximately 1.5 pint stock
  • Thyme

Fry chopped garlic and onion in a little oil in a saucepan. Add chilli and rice, coat with the oil. Add some stock and the wine and allow to cook off for a few minutes. Now add the chopped mushrooms and zucchini. Do not leave the risotto to cook on its own as you need to ensure you stir it from time to time, so that it doesn’t stick. Gradually add a little more stock, when the rice starts absorbing the stock. Add thyme and do not forget to season.

This will keep for 3 days in the fridge, but it is NOT freezable as the rice will go mushy when you defrost or reheat. You can however, save it for lunch and eat it cold the next day!!

Pea and chard risotto

Risotto is very versatile, so on this occasion I ditched the wine and made a simple but flavoursome meal. A few leaves of chard and a handful of peas, with some garlic and stock was all that was needed. Add some fresh herbs and you will still get a creamy bowl of rice. I added some smoked salmon to one of the dishes, which I literally just tossed through for a couple of minutes to heat through. Remember hot smoked salmon is already cooked. Serves 2

Pea and chard risotto and pea, chard and hot smoked salmon
  • Cup arborio risotto
  • Few leaves chard
  • Pint half vegan stock
  • Half cup peas
  • Clove garlic
  • Handful coriander
  • Piece hot smoked salmon (optional)

Fry chopped garlic in a little oil in a saucepan. Add chilli (if using) and rice, coat with the oil. Add some stock and allow to cook off for a few minutes. Now add the chard and peas. Stir it from time to time, so that it doesn’t stick. Gradually add a little more stock, when the rice starts absorbing the stock. Add coriander and salmon to heat through and do not forget to season.

Wild Mushroom Risotto

This is one of my absolute favourite dishes, full of intense flavour from the porcine mushrooms used in the stock and a great meal to make for friends. It always looks impressive if you use a variety of mushrooms. Look at how beautiful it looks with a dollop of yoghurt to serve and thyme is a great herb to use with mushrooms. Serves 2

Wild mushroom risotto
  • Handful chestnut or button mushrooms
  • Handful shiitake mushrooms
  • Dried porcine mushrooms
  • Tsp Chilli
  • 2 cloves Garlic
  • 1 Onion
  • Cup Arborio rice
  • 1 small glass of white Wine
  • Stock approximately 1.5 pints
  • Thyme
  • lactose free cream (optional)
  • Lactose free yoghurt (optional)

1) Add boiling water to the dried porcine mushrooms. As they are quite strong in flavour, only need about half a cup. Leave to soak.

2) Chop and fry off garlic, onion and chilli in some oil. Add rice to coat

3) Add a little stock and the wine and cook off.

4) Add the chestnut mushrooms and keep adding stock and porcine water, a little at a time, as it absorbs. Season and add a large amount of thyme. Add a dash of cream or yoghurt, if using.

5) When you add the porcine, be careful not to add the last bit of water, as it can contain some grit at the bottom

6) Once the rice is cooked, you can add a spoonful of yoghurt to the top of the risotto, to serve to make it a little creamer. Add some shaved vegan cheese and a few sprigs of thyme.