roasted butternut squash risotto http://cookieandkate.com

Roasted Butternut Squash Risotto

Risotto with Asparagus and Mushrooms

Risotto with Asparagus and Mushrooms (minus the shrooms and we got our selves a winner) - Dinner Menu Images For Websites

Brown Arborio rice tends to be chewier than the regular white Arborio, the short-grain rice most commonly used in risottos. It's perfect...

Brown Rice Risotto with Pumpkin

Brown Arborio rice tends to be chewier than the regular white Arborio, the short-grain rice most commonly used in risottos. It's perfect for this dish

Carciofi e gamberi , un abbinamento classico per un risotto delicato

Risotto crema di carciofi e gamberi - Artichokes and prawns risotto

Carciofi e gamberi , un abbinamento classico per un risotto delicato

Tomato-risotto

No-stir tomato and basil risotto

Sw swaps - quark, frylight, tesco wine stock pot, no parmesan or cream cheese or wine or oil. This easy, cheesy vegetarian risotto is bursting with Italian flavours and requires virtually no stirring – just what you need on a weeknight.

Baked Risotto with Butternut, Pine Nuts

Baked Risotto with Butternut, Pine Nuts

Image of Nigella's Risotto Bolognese

This involves a bit of fiddle-faddling, but so welcoming the savoury smells as it cooks, so rewarding the experience, that the labour can be embraced gladly.

Food Mood

Kedgeree Risotto

Ingredients
Gluten free
∙ Serves 2-4
Meat
  • 6 Quail's eggs
Seafood
  • 285 g Smoked haddock
Produce
  • 1 Bay leaf
  • 1/4 tsp Coriander, ground
  • 1 Leek
  • 1 Lemon, zest of
  • 1 sprig Parsley, fresh
  • 2 tbsp Parsley, fresh
Canned Goods
  • 1 Vegetable stock cube or concentrate or, powder
Pasta & Grains
  • 300 g Arborio rice
Baking & Spices
  • 1/4 tsp Mace, ground
  • 1 Pepper
  • 1/4 tsp Turmeric
Oils & Vinegars
  • 1/2 tsp Vegetable oil
Nuts & Seeds
  • 1/4 tsp Cumin, ground
Dairy
  • 40 g Butter
Beer, Wine & Liquor
  • 80 Millilitres white wine
Liquids
  • 500 Millilitres water
Just your average Italian-Anglo-Indian dinner. | Kedgeree risotto by Nigella Lawson

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