What's your favourite Risotto flavour?

juliecwuk

Well-Known Member
Mar 2, 2006
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I love love love Risotto.

We pretty much put anything in it, my current fave is roast butternut squash, spinach and smoked bacon

What's your fave?
 

Gattino

Happy Appy
Jul 16, 2012
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I love risotto too :biggrin:

I make a nice one with prawns and small vine tomotoes cut in half, so yummy.

Also do one with grilled or panfried chicken added with yellow peppers.

Sometimes I do a chicken and asparagus one.
 

Trewsers

Well-Known Member
Oct 13, 2004
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I don't really know much about risotto. Only one that springs to mind is the Vesta one in a box lol!!!! I think that was a "beef" one. Is it quite healthy? Maybe I should campaign Mr T to try making us one (he is chief cook!).
 

Mary Poppins

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Oct 10, 2004
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It is a question that I have never thought about before. It's made me want to go and find a recipe for risotto and cook it.

Can anyone suggest one (an easy one!)?
 

Tillytoo

Well-Known Member
Dec 2, 2010
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Its a bit boring, but I dont think you can beat a classic mushroom risotto in the winter, deep and earthy with dried porcini mushrooms in the white wine stock and a mixture of big and little fresh ones. MMmmmmmm. In the spring I like an asparagus and fresh pea one, light and fresh and springlike.
 

candyflosspot

bossy boots
Sep 7, 2010
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i dont eat risotto - not because i dont like it. I do- buts its one of those foods that i just dont ever think of having. I like mushroom risotto the best.
 

squidsin

Well-Known Member
Feb 16, 2013
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Mushroom or roast butternut squash. I've made a Thai style one with sweet potato and coconut milk before too which was surprisingly nice!
 

jovi_y2k2

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Apr 5, 2002
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I don't really know much about risotto. Only one that springs to mind is the Vesta one in a box lol!!!! I think that was a "beef" one. Is it quite healthy? Maybe I should campaign Mr T to try making us one (he is chief cook!).

OH used to live off these before we moved in together, the amount of salt in them is astronomical!
 

Tillytoo

Well-Known Member
Dec 2, 2010
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east sussex
Its not hard at all, or I certainly wouldn't be arsed to make it after work. :redface:

The thing to remember is not to wander off and leave it, you have to stir and add the stock gradually to realease all the lovely creamy starch. You wait until it starts to look a bit dry, but not too dry, then add a bit of stock and give a gentle stir. I'm a bugger for being distracted when cooking, if you do that it sticks like concrete and never really comes nice and creamy.

I think if you use the oven method you can wander off, but I've never tried this way, so dont really know. It should work though, like a rice pud, but savoury.
 

jovi_y2k2

Well-Known Member
Apr 5, 2002
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It's easy to make just takes a while, as Tillytoo says you need to keep an eye on it and keep stirring and gradually adding the stock. The end result is yummy and definitely worth it!
 
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