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Weekend Cookbook: Guest Post: A Bit of Everything Risotto

  Today I have coerced another of my friends to guest post for me as I have been moving this week. I am looking forward to cooking up some more wonderful recipes from my new kitchen in the very near future (when the benches are not covered in boxes). Thanks to Sami for posting this recipe for me.
When I was living at home, the first dinner recipe Mum asked me to cook was Vegetable Risotto. I am not sure where the recipe came from and I think all it had in it was sweet potato and vegetable stock. It quickly became my staple contribution to family meals and that didn’t change when I got married. One thing did change though, I got a bit creative. You can take or leave most of the ingredients in this recipe and quantities are not that important; the more the better really.
You definitely go away full after this Risotto! 
A Bit of Everything Risotto
 Serves: 4-5
Time: 40 minutes 
Ingredients
* 1 cup baby spinach
* 250g button mushrooms, sliced
* Balsamic vinegar
* Mixed herbs
* Bacon, diced
* Chorizo (optional), sliced
* 1 large sweet potato, cubed (approx 2cm square)
* 1 brown onion, diced
* Vegetable oil
* 1 cup Arborio rice
* 1litre chicken stock (or vegetable)
* ½ cup parmesan, grated
* Extra parmesan and black pepper to serve
Method
1. Preheat oven to 220°
2. Drizzle balsamic vinegar and mixed herbs over mushrooms and baby spinach. Leave to rest.
3. Bake sweet potato for 20 minutes (or until cooked through). Turn halfway.
4. Cook bacon and chorizo. Set aside.
5. Cook mushrooms and baby spinach in their liquid. Set aside.
6. Cook onion in vegetable oil until brown.
7. Add Arborio rice and stir on medium until coated in oil.
8. Add chicken stock to rice, ¼ cup at a time. Wait until all liquid has been absorbed before adding more. (You may need more or less stock depending on what you’re cooking in, the temperature and brand of rice). Stir continuously. 

9. Once rice is cooked (make sure there are no crunchy bits inside) add mushrooms, spinach, bacon, chorizo and sweet potato, combine until warmed through.
10. Add ½ cup of parmesan, stir through. 
11. Serve with extra parmesan and pepper.
Freezes and reheats fabulously too! 
Sami is wife to a wonderful husband of 19 months as well as an oldest sister and daughter. She loves her kitten, cooking, knitting, Scottish Highland dancing and teaching. Sami recently launched her Teacher Blog; Teacher On Training Wheels and is excited to become a part of the blogging community.
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