This risotto, made from everyday ingredients, is wonderfully creamy and naturally sweet with a great contrast of roasted carrots and crispy chilli on top. Adapted from this recipe by Alexa Weibel from NYT Cooking. Heat the oven to 205ºC (400ºF). Finely chop or grate 340g (¾ lb) of carrots and set aside. Now slice another…… Continue reading carrot risotto with chilli
Tag: risotto
leek, butternut and pea risotto with tarragon
One of France’s fines herbs, tarragon is traditionally used with fish, chicken or eggs. Fragrant, bittersweet and with a mild anise flavour it shines in this vegetable risotto. I like to make my risotto in a pressure cooker. To cook the rice, first toast it lightly in a good olive oil before adding double the…… Continue reading leek, butternut and pea risotto with tarragon
prawn and broccolini risotto
A great combination of prawns (shrimps) and broccolini with saffron, chilli, capers and lemon. As usual I cooked this risotto in a pressure cooker. If you don’t have a pressure cooker you can achieve the same result by traditional methods. I used 400g (14 oz) of arborio rice and 4 cups of chicken stock. First…… Continue reading prawn and broccolini risotto
super fast risotto
If you have a pressure cooker this recipe makes wonderful creamy risotto and can be adapted for different ingredients. Here’s a bacon and vegetable risotto. In your pressure cooker add a little olive oil and fry a diced onion, 2 finely diced cloves of garlic and 6 short pieces of bacon (also finely sliced) until…… Continue reading super fast risotto
michelle picker cooks 