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Hay presto!: Super green baked risotto By Donna Hay Published: 00:01 BST, 11 October 2020 | Updated: 00:01 BST, 11 October 2020 I love this no-fuss, no-stir risotto. It’s the perfect base to get creative with – try swapping out the kale for finely chopped broccoli or go super simple by scattering in some frozen … Read more
Oven-baked mushroom risotto By Suzanne Mulholland Published: 00:02 GMT, 23 February 2020 | Updated: 00:02 GMT, 23 February 2020 This is a great basic risotto that is lovely as is, but can also be dressed up with chicken or fried cubes of pancetta, if you like. Remove the risotto from the oven and take off … Read more
Panko risotto cakes By Suzanne Mulholland Published: 00:02 GMT, 23 February 2020 | Updated: 00:02 GMT, 23 February 2020 Once the risotto has cooled to room temperature, use an ice-cream scoop to roll 16 balls of the mixture MAKES 16 CAKES, SERVING 8 PEOPLE PREP 15 MINUTES, PLUS COOLING COOK 20 MINUTES, PLUS MAKING … Read more
Pea shoot risotto By Aaron Bertelsen Published: 00:03 GMT, 9 February 2020 | Updated: 00:03 GMT, 9 February 2020 SERVES 4 PREP TIME 15 minutes COOK TIME 30 minutes Where possible, I like to make use of more than one part of the plants I grow, and pea shoots are a particular favourite of mine … Read more
Oven-baked pea risotto By Suzanne Mulholland Published: 00:02 GMT, 16 February 2020 | Updated: 00:02 GMT, 16 February 2020 This risotto and the Pea & Mint Soup are even easier to make together as they use some of the same equipment – which saves on the washing-up. Add the parmesan to the pan and stir … Read more