A star rating of 5 out of 5. Hone your risotto-making skills with our next-level three-cheese version, which uses the best ingredients. This is a premium piece of content squash risotto to registered users. Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto.
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. This comforting risotto is perfect for a weekend wind-down for special mid-week meal. Replace the usual rice with filling, storecupboard barley. Barney guides you through a step-by-step guide to making a mushroom risotto – you might even find it relaxing! Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Put asparagus centre stage in this satisfying risotto. A deliciously creamy summer risotto packed full of veg and seasonal flavours.
A star rating of 4 out of 5. Enjoy this crab and saffron risotto for a comforting family supper. So, whether you’re after a creamy Italian risotto, a fragrant Indian-inspired pilaf or a Spanish-style paella, you can’t go wrong with our selection of rice recipes. Toss the squash in 1 tbsp oil together with the chopped sage.
Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent. Pour in the wine and simmer until completely evaporated.