Archive for the ‘Risotto’ Category

Carrot and green bean risotto

SAMSUNGThis recipe is based on non other than my favourite chef at the moment – Hugh Fearnley-Whittingstall’s recipe in his Veg everyday cookbook. His recipe is with baby carrots and broad beans whereas mine is with normal carrots and green beans because that’s what I had in the fridge, but otherwise the recipe and amounts are the same.


1 tbl spoon olive oil

40g butter

1 large onion, finely chopped

about 800ml vegetable stock

200g risotto rice

250 – 300g carrots cut lenghtways into about 2cm pieces

150g green beans

Paremesan or goats cheese to sprinkle over the top

handful of flat leaf parsely, chopped



Heat 25g of butter with the oil and fry the onion until soft (about 10 mins). Add the rice and mix with the onion.

Add the wine. Cook until wine is absorbed and then add the stock , about a quarter at a time, waiting until it’s absorbed and stirring frequently before adding the next stock.

Add the carrots and beans to the mix about 5 mins after the rice.

Cook until rice and veg is tender. Season to taste with salt and pepper.

Stir in the butter, and serve with the parsley, parmesan, and a sprinkle of olive oil.



Butternut squash and sage risotto

This recipe is from the September issue of the Czech food magazine Apetit.

Serves 4

1kg butternut squash – cut into squares and baked in the oven at 200 degrees until soft with some olive oil and chopped sage

2 tbl spoons olive oil

a bunch of sage – half finely chopped

1.5l vegetable stock

50g butter

salt and freshly gournd pepper

1 onion – finely chopped

300g risotto rice

150ml white wine

50g parmesan – finely grated

Bake the squash in the oven until soft. Fry the onion in half of the butter, until soft. Stir in the rice and wine. Leave the wine to evaporate and then add a ladel full of vegetable stock. Wait until the stock evaporates and then add another one. Keep doing this until you use up all the stock. In the meantime fry whole sage leave in the olive oil and dry on a paper kitchen towel. Add half of the baked squash to the risotto and squash it in with a fork until mashed. Add salt and pepper.  Serve the risotto with the other half of the squash on top and the fried sage leaves.

Bon apetit!

Risotto with parmesan and herbs

Herb risotto and salad

This is a great light meal, and this one is based on a recipe from the Czech Apetit food magazine, which I bought while I was hungry at the airport and I fantasied about the food I would make when I got home.

To make this risotto you need:

1,5l of  boiling vegetable stock

50g butter

2 handfuls of fresh herbs (parsley, basil, chives), half finely chopped

50g parmesan, half finely grated and half flakes

1 onion

300g risotto rice

2 tbl spoons of olive oil, out of which 1 spoon is mixed with 2 spoons of balsamic vinegar for serving

150ml white wine

salt and freshly grated black pepper

Serves 4 | Prep and cook time is 45 mins

Fry the onion on half of the butter, stir in the rice and coat it in oil. Add in the wine and let it evaporate. Then pour in the boiling stick one ladle full at a time, always letting the liquid evaporate, before adding the next one, until the rice is cooked. Then take off the fire, and stir in the grated parmesan, the chopped herbs and remaining butter, with a tbl spoon of oil and season to taste with salt and pepper. Mix the rest of the herbs with the oil and balsamic and spoon this mixture on the top of the risotto along with the parmesan flakes to serve.

For the salad – get mixed leaves and toast a mix of pumpkin sunflower seends on a dry pan until golden. Toss in the salad, seasoning with olive oil, balsamic vinegar, salt and pepper.

Bon apetit!