We love risotto in our house. It’s just so versatile. You can dress it up all fancy and swish for a dinner party or keep it simple for an everyday family meal. Plus, its wheat and gluten free, can easily be vegetarian and it’s easy, peasey to make….even my husband who isn’t into cooking can make a risotto 😉
Our favourites at the moment are mushroom and blue cheese and a creamy leek and lemon version with salmon. Butternut squash with a grating of nutmeg works well as does chicken and pea.
Risotto’s take a bit of love and time, you can’t really walk away and leave them to cook themselves, unless you like crunchy rice…so stay by the cooker and let it cook slowly, simmering not boiling.
Using a home made stock is tasty and lower in salt. We make stock using the chicken bones after a roast and freeze it down for later.
Swap cream for low fat creme fraiche or natural yoghurt and low fat creme cheese. Keeps the creamy taste but cuts the fat.
Add a splash of wine and some fresh herbs for extra flavour. You can go fairly bold in a risotto so try some different flavour combos.
You can make it in advance, then finish off with the last bit of stock or a swirl of milk/wine when heating up. It also makes great leftovers for lunches.
If feeding a baby it’s perfect sticky finger food, my baby adores risotto.