Can you share your risotto recipes with me please

[sandyballs]

I've decided we eat too many potatoes and too much pasta. I find rice a bit boring but quite like the idea of livening it up with a risotto.

Veggie and meat/fish recipes most welcome.

Ahh, thanks everyone, some lovely ideas here. Will try some out later in the week.

Haven't read thread but have had home-made parsnip risotto before and it was suprisingly lovely!

Thanks, looks delicious!

could i just chuck all the ingreadients in a slow cooker and get the same result?

1 onion, chopped
25g/1oz butter
300g/11oz risotto rice
half a glass of white wine (optional)
750ml/1.25 pints stock
1 can of chopped tomatoes (which I then blend so DSs don't see bits of tomato)
grated parmesan

I also bung in a couple of chopped carrots, courgettes and some mushrooms. Chopped really small as necessary to hide from SmallDragons

I then include one from the following varieties :
2 chopped up chicken breasts,
chopped sausages (about 6-8 chunky ones), smoked bacon lardons and also a can of butter beans blended with the tomatoes for Cowboy Risotto
other diced meat (have done pork and apple before)

Heat oven to 200c/180c fan/400F/GM6

In a large oven proof lidded casserole, fry meat with the onion, carrot and butter.
Add the rice and mix til well coated. Pour on the wine if using and cook for 2 minutes.

Add stock, tomatoes, courgettes & mushrooms and give a quick stir. Cover with a tightly fitting lid and bake for 30 minutes or until the rice is cooked.
Stir through some parmesan and save the rest for sprinkling (I have it all as sprinkly cheese as DS1 doesn't like it)

You can adapt the basic recipe to suit. It also freezes pretty well although benefits from being frozen in smaller portions and then have some added water when reheating.

ceebee - sorry, I forgot to come back and post for you last night. Here's a (fairly rough) recipe for mushroom and blue cheese...

Serves about 4, depending on how hungry you are..
500g risotto rice
stock - home made chicken preferably, but otherwise I use the lo-salt Kallo veg ones - reckon I probably use somewhere between 1 and 2 pints
a very generous pouring of martini extra dry
150g danish blue cheese
1 large or 2 small/medium onions
Teaspoon or 2 of chopped/minced garlic.
butter & olive oil
mushrooms, sliced - an average sized box. I used to use a load of fancy ones, but tbh I like it just fine with just chestnut mushrooms, so that's what I mostly use now.
A tablespoon of creme fraiche

Chop and soften onion in butter/oil combo.
Add garlic and cook for a min.
Add rice and mix well til it's all covered in oniony fat.
Add martini and cook til absorbed.
Add stock a ladle at a time until rice is just cooked.
Add blue cheese, cut into lumps, and stir until melted. You can take it off the heat to do this if you like.
Add creme fraiche and stir.

Serve, and enjoy!