Tag Archives: risotto

Vegan butternut squash risotto

butternut squash risotto

Sometimes the simplest of things are the best! When your pantry is overflowing with pumpkins and squash in the fall and you can’t stand the smell of pumpkin spice any more, this simple risotto might be the perfect dish for you. It really brings out the creamy and savoury-sweet flavor of butternut squash and works perfectly as a side dish in a cozy fall dinner or makes a satisfying main course with a crisp salad on the side. By the way, if you don’t want to or can’t use white wine, simply replace it with the equal amount of vegetable broth.  Continue reading

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Fennel risotto with lemon and white beans

fennel white bean lemon risotto

I love a big bowl of hot and creamy risotto – it warms you just like a soup on a cold fall or winter day, but is more filling and so more satisfying for a hungry stomach. And it’s really easy to make and extremely versatile since you can add pretty much all kinds of veggies you have at hand. You can also mix several vegetables or legumes in your risotto – just like fennel and white beans. To add a little extra flavor, I added some lemon juice and zest, which really took the dish from ‘good’ to ‘wow’.  Just make sure to add the lemon right before serving, this way you get the best and most intense lemon flavor.  Continue reading

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Pink delight: Delicously creamy beet root risotto

Beet root risotto

Beet roots have a tendency to polarize – I am pretty sure I know as many people that absolutely loath them as ones who simply love their earthy, slightly sweet flavour. I am definitely a member of the second category – especially in the winter season, I eat beet root at least once a week. They are a perfect ingredient for soups, salads, or other hearty dishes, and you can even use beet root puree to add some (natural) colour to cakes and desserts!

The only downside of beet root is the vibrant, pink colour it leaves just everywhere – on your fingers, chopping boards and – with bad luck – on your clothes. To reduce the pink mess, I usually buy precooked and already peeled beet roots, even though I mostly prefer to use fresh veggies as much as possible.

On the upside, you get brightly coloured dishes in the end, that will look just amazing on your dinner table – perfect if you want to impress someone or simply want to treat yourself! The vibrant red-pink of this risotto will pop even more if you use white plates or pair it with something in a complementary colour, which is why I served lamb lettuce with a light soy yoghurt dressing along with it. Just remember, you eat with all senses – even with your eyes. Continue reading

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Dried tomato risotto with goat cheese

goat cheese risotto with sundried tomatoes

Who says that you always need to use parmesan cheese for a risotto? By using a different cheese, you can create a whole new range of flavours! This risotto is made with goat cream cheese – try it and you will love it! Continue reading

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Asparagus risotto with fresh basil and parmesan

asparagus risotto

You need:

  • 200g green asparagus
  • 100g risotto rice
  • 1 shallot
  • 50ml white wine
  • 300ml vegetable stock
  • 2 tablespoons of butter
  • 2 tablespoons of parmesan cheese
  • 1-2 tablespoons of chopped fresh basil
  • a pinch of sugar

Wash the asparagus and peel the lower third of it. Cut it in bite-sized pieces and the shallot in thin rings. Meanwhile  heat one tablespoon of the butter in a big pot. Gently roast the shallot for a couple of minutes (take care that it does not get brown!). Then add the risotto rice, roast it shortly and deglaze with the white wine. Pour about one quater of the vegetable stock on top and boil until the rice has absorbed the stock, then use another quarter of the stock. Now add the asparagus and a pinch of salt, and boil again until the rice has absorbed the stock. Carry on with this unitl the rice is done (you might need a bit more or less then 300 ml – the risotto should not be to dry, but very creamy). Season with fresh basil and mix the risotto with the remaining butter and the parmesan. Season to taste with salt and pepper.

Note: This dish serves two people.

UPDATE:

asparagus risotto with green ball pepper by AnnegretThanks to Annegret for this very sweet picture of her dish – view her comment below to see how she changed the recipe! If you want to send in a picture or ideas for a dish as well, just send me an email to theunicookbook@gmail.com!

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Pea risotto with fresh basil

Pea risotto with fresh basil

You need:

  • 100 g risotto rice
  • 120 g peas
  • 1 small onion
  • 50ml white wine
  • 300ml vegetable stock
  • 2 tablespoons of grated parmesan cheese
  • 2 tablespoons of butter
  • some leaves of fresh basil
  • salt
  • pepper

Chup the onion in small cubes and gently roast the onion in a talbespoon of butter for 2 minutes. Then add the peas and the rice and roast for another 2 minutes. Deglaze with the white wine and pour about one quater of the vegetable stock on top. Boil until the rice has absorbed the stock, then use another quarter of the stock. Carry on until the rice is down. Season with fresh basil and mix the risotto with the remaining butter and the parmesan. Season to taste with salt and pepper.

Note: This serves two people, but you can easily keep it in the fridge for one to two days.

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