Green risotto with Stilton

Green-risotto

This will feed 2:

  • 2 tbsp oil
  • 1 small onion (chopped)
  • 120g arborio (risotto) rice (more depending how hungry you are)
  • 1 tsp vegi-stock powder
  • Hot water
  • 100g frozen peas
  • 50g frozen green beans (cut into 4cm lengths)
  • 100g fresh spinach (washed and drained)
  • 2 tbsp crème fraiche
  • 60g grated Stilton
  • Freshly ground black pepper to taste

Heat the oil in a thick bottomed saucepan (cast iron pots such as Le Creuset are great for this). Add the onion and fry very gently for about 8 minutes (stirring as necessary). Add the rice, and stir well so that it is coated in oil.

Add the stock powder, and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes (add the peas and beans after 18 minutes) until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time (I know everyone says that you need to constantly stir risotto, but I find that this is unnecessary provided you use a thick bottomed pan and a very low heat).

When the rice is cooked, turn up the heat and quickly wilt the spinach by adding it to the risotto and stirring the mixture so that the spinach comes into contact with the bottom of the pan. Stir in the crème fraiche. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the Stilton and add black pepper, to taste.

Enjoy!

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Green risotto

Green_risotto

I had a 450g bag of spinach, and I’d been taken in by a ‘two green veg for £3 offer’, so I also had a bag of green beans and some tender stem broccoli. I’d already used about half the spinach to make Spinach and cheese pancakes, so I decided to make a green risotto. I plan to use the remaining beans and broccoli in a Thai noodle soup. This is enough for 2 people:

  • 2 tbsp oil
  • 1/2 onion (chopped)
  • 1 clove garlic (chopped)
  • 120g arborio (risotto) rice (more depending how hungry you are), you could also use pudding rice (or pearl barley which would take longer to cook)
  • 225g fresh leaf spinach (cooked as in Spinach and cheese pancakes)
  • hot water
  • 1 tsp veg-stock powder
  • 140g green beans (washed, stalks removed and cut in half)
  • 120g tender stem broccoli (washed and cut into 4cm lengths (with the stem pieces cut in half lengthways)
  • 2 tbsp double cream
  • 2 heaped tbsp grated parmesan cheese
  • freshly ground black pepper to taste (also if required, salt or a squeeze of lemon juice)

Heat the oil in a thick bottomed saucepan. Add the onion and fry very gently for about 5 minutes (stirring as necessary). Add the garlic and carry on frying and stirring for 3 minutes. Add the rice, and stir so that it is coated in oil.

Add the stock powder and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time.

Meanwhile microwave the beans and broccoli together with a tablespoon of water in a covered container at 750W for 2.5 minutes.

Stir the cream into the risotto and then the spinach, beans and broccoli. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the cheese and add black pepper, salt etc to taste. Serve.

Butternut squash and red pepper risotto

Risotto-tile

This will feed two (and used most of the remaining roasted butternut squash used in Salmon and butternut squash noodle soup):

  • 2 tbsp oil
  • 1/2 onion (chopped)
  • 1 clove garlic (chopped)
  • 1 red chilli (de-seeded and chopped)
  • 1 red pepper (sliced into 3cm strips)
  • 120g arborio (risotto) rice (more depending how hungry you are), you could also use pudding rice (or pearl barley which would take longer to cook)
  • 1 tsp vegi-stock powder
  • leaves from 4 sprigs of thyme or 1/2 tsp dried thyme
  • hot water
  • 1/2 large butternut squash (previously roasted)
  • 2 tbsp double cream
  • 2 heaped tbsp grated parmesan cheese
  • freshly ground black pepper to taste (also if required, salt or a squeeze of lemon juice)

Heat the oil in a thick bottomed saucepan (cast iron pots such as Le Creuset are great for this). Add the onion and fry very gently for about 5 minutes (stirring as necessary). Add the garlic, chilli and red pepper and carry on frying and stirring for 3 minutes. Add the rice, and stir so that it is coated in oil.

Add the stock powder, the thyme and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes (add the butternut squash after 15 minutes) until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time (I know everyone says that you need to constantly stir risotto, but I find that this is unnecessary provided you use a thick bottomed pan and a very low heat).

When the rice is cooked, stir in the cream. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the cheese and add black pepper, salt etc to taste.

Enjoy!