Brussels Sprout Risotto with Blue Cheese

A sprout risotto? You’d better believe it. Brussels Sprout are such a controversial vegetable – you either love them or hate them. We grew up with overcooked and soggy sprouts that had the colour and natural sweetness leached out of them and left the kitchen with a cabbage-y sprouts aroma. So in our kitchen they are either eaten raw, roasted, fried, or sauteed with a little garlic.

Unusual pairings with sprouts include pomegranate seeds, pomegranate molasses or maple syrup. Salty, sweet and sour flavours are great – try lemon juice and lime juice, preserved lemon, capers, parmesan, chilli, almonds, barberries, pistachios, even tiny toasted croutons, all work very very well.

Today’s recipe uses Brussels Sprouts in a risotto. It is an unusual recipe but you will love it. It is an Ottolenghi recipe from Plenty More. It combines shredded sprouts and fried sprouts in the risotto with lemon, parmesan and the bite of Blue Cheese. How exciting! It is lemony, herby, cheesy, and of course, with the flavour of delicious sprouts.

In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Brussels Sprouts Salad, Gentle Vegetables cooked in Wine, Three Cheese Risotto, and Asparagus Risotto.

Browse all of our Risotto recipes and Brussels Sprouts recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn dishes.

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So Easy Tomato Risotto

We know that we are slipping into Autumn when we begin to cook more rice dishes. Rice puddings and risotto begin to feature at the table, just as long sleeves and light jackets begin to feature in our wardrobe.

Risotto is so easy to make – about 10 mins max prep time, and 20 mins to cook. One pot, little action, just stirring stirring stirring. It is relaxing and meditative. Heaven. Autumn. The pace of life is slower this month.

Similar recipes include Radicchio Risotto, Risotto with Mushrooms, and Parsnip Risotto with Rosemary.

Browse all of our Risotto recipes and all of our Tomato dishes. Our Italian recipes are here. Or explore our Early Autumn dishes.

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Radicchio Risotto | Risotto al Radicchio

Oh goodness! The vibrant colour of the bitter leaves of radicchio! I love them in my kitchen, but they are not the cheapest of vegetables to buy so they are not a weekly visitor. However, radicchio is so versatile, and incredibly good.

Today we make a risotto with this glorious vegetable. It is added at the beginning of the cooking process, and thus becomes very tender during the 20 mins of stirring that makes a risotto.

Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.

Are you looking for Radicchio recipes? Read more about this incredible vegetable here. Try Grilled Radicchio with Shallots and Dill, and Red Rice Congee topped with Radicchio.

Try other risottos too – Brussels Sprouts Risotto with Blue Cheese, So Easy Tomato Risotto, Beetroot Risotto, Caramelised Pumpkin Risotto, Mushroom Risotto, and Asparagus Risotto are some of our favourites. You can see how to make a basic risotto here.

Check out all of our Risotto recipes, and all of our Italian recipes. We have some other Radicchio recipes too – check them out here. You might like to browse our easy Late Summer recipes here.

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Pearl Barley and Porcini Risotto | Pearl Barley and Porcini Orzotto

Well, I have been known to be quite pedantic about what makes a risotto and what does not. I have this in common with Nigel Slater. It is a constant surprise the lengths some recipes go to, to be called a risotto. However in Italy there is a type of risotto, orzotto, which is made from barley and mushrooms.

This is is a dish with beautiful flavours, cooked with pearl barley which is stirred while it simmers, to cook it slowly. It is beautifully flavoured with red wine, porcini, pecorino, and, would you believe it, currants for a dark musky note and a hint of sweetness.

The amount of liquid needed to soften barley can vary, so stir in more liquid if the specified amount is not quite enough.

Similar recipes include Black Barley with Mushrooms, Risotto with Radicchio, Charred Okra with Spiced Tomato Barley, Barley Pilaf with Mushrooms, and Parsley and Barley Salad.

Browse all of our Barley recipes, all of our real Risottos and our Mushroom dishes. Or explore our Late Spring dishes.

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Beetroot Risotto

Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!

We have been making this risotto since 1999 – that’s such a long time. Risottos for us are a wonderful Friday night meal if we are eating and relaxing at home. The week is done, we can take our time, chat, listen to music, drink a little wine if we are in the mood.

I love to make this when I can find beetroot straight out of my garden. The first time I made it, all those years ago, was with fresh beetroot straight from an organic Clare Valley vegetable garden. The difference in taste to store-bought beetroot is amazing. Right now, we try to keep our own beetroot growing in our garden.

The risotto is such an beautiful colour. Serve on white or green plates for maximum effect.

If this is the first time that you are making risotto, read Risotto Basics 101 first. If this is the first time you are roasting beetroot, have a look here.

Similar recipes include Risotto with Radicchio, Parsnip Risotto, Asparagus Risotto, Beetroot and Pinot Risotto, and Risotto with Mushrooms.

You might like our other Beetroot recipes or our other Risotto recipes. Check out our easy Late Spring recipes here.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Three Cheese Risotto

Risotto is such a comfort dish, packed with flavour. For us it is a Wintery night time dish that we love to eat in relaxed style with the fire going and the talk about family and life.

This risotto is creamy and beautiful, with heaps of cheese including some Gorgonzola. You know how you love that Four Cheese Pizza? You will love this Three Cheese Risotto. It really is white on white on white on white  on white (onion, rice, milk, cheese, plate).

One thing that is a must read if you are cooking your first few risottos. How to Cook Risotto – it also explains which rices to use for the best results in making risotto.

Are you looking for other Risotto recipes? Try So Easy Tomato Risotto, Beetroot RisottoRisotto with Mushrooms, Asparagus Risotto with Basil, and Caramelised Roasted Pumpkin Risotto.

Or are you after Cheesey dishes? Try Cheese and Eggplant Torte, Mascarpone and Gorgonzola Torte, and Melted Cheesey Toast on the BBQ.

You can browse all of our Risottos, or all of our Italian dishes. Or explore all of our Late Autumn dishes.

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Parsnip Risotto with Rosemary

Parsnips – perhaps Winter’s best vegetable. So sweet, and they keep their flavours whether boiled, steamed or roasted. They take to many different pairings and treatments. Today, a risotto, and the recipe comes from the multi-continented Ilva, the great food photographer and the author of a beautiful blog that sadly no longer exists, Lucullian Delights.

I am very grateful that, before Ilva closed her blog, she allowed me to save my favourite recipes. I like to think that some of her recipes will live on now. This is one of her wonderful risotto dishes – subtle, divine. I have made a few minor adjustments to suit our tastes and availability of ingredients.

I love the use of white pepper in subtle dishes (Asian foods, cauliflower dishes, with parsnips, for example). In this recipe I have layered pepper flavours by using both white and black pepper.

If this is the first time that you are making risotto, read Risotto Basics 101.

Similar recipes include Three Cheese Risotto, Risotto with Mushrooms, Tomato Risotto, Asparagus Risotto with Basil, and Caramelised Pumpkin Risotto.

Also try Roasted Parsnips and Sweet Potato with Caper Vinaigrette.

You might also like our Parsnip dishes, our Risotto recipes, and our Rice recipes. Our Italian dishes are here. Check out our easy Early Spring recipes too.

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Tomato Risotto

Get your Italian Risotto Mojo on with some loud opera music and a good wine

Italian food is just wonderful! Today is another Great Risotto Dish. Risotto is always a meditation in cooking. A quiet kitchen, a wooden spoon, some rice and a large pot.

From years ago, when I was first making risotto, and still today, I amazed friends who pop in unexpectedly. I pick tomatoes, salad greens, chilli and rosemary from the garden, pull some stock and tomato paste from the freezer, and cook this risotto in approx. 30 minutes. I serve it with a garden salad and fresh fruit for dessert. They are always pretty impressed!

If you haven’t cooked risotto before, here are some basics.

Similar recipes include Parsnip Risotto with RosemaryRisotto with Mushrooms, Asparagus Risotto with Basil, and Caramelised Pumpkin Risotto.

You might also like to browse all of our Risotto recipes, and our Rice recipes. Our Italian dishes are here and all of our Tomato recipes here. Check out our easy Early Spring recipes too.

This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series. Continue reading “Tomato Risotto”

Risotto with Mushrooms

This is a most beautiful risotto with the creaminess of mushrooms combined with the creaminess of a risotto. Mushroom Risotto is a perfect winter-time dish, a cold evening dish, a heater-on-high dish. It is a comfort dish, for when you need a little more love and support in your life. Really, it is divine. Who doesn’t like risotto?

While I specify button and oyster mushrooms, you can make this with any mix of mushrooms. Cut them to size accordingly.

Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.

If you are new to making risotto, read How to Make Risotto.

Try some other Risottos too: So Easy Tomato Risotto, Risotto with Radicchio, Beetroot Risotto, Three Cheese Risotto, Tomato Risotto, Beetroot Risotto with Pinot, Caramelised Pumpkin Risotto and Asparagus Risotto are some of our favourites.

Are you looking for Mushroom recipes? Try Pearl Mushrooms with Thyme, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushrooms Baked in Vine Leaves, French Mushrooms and Tomatoes, Adzuki Beans with Shiitake Mushrooms, and Mushroom and Carrot Salad with Mung Sprouts.

Check out all of our Risotto recipes, and also  all of our Italian recipes. All of our Mushroom recipes are here. You might like to browse our easy Late Summer recipes here.

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Beetroot and Pinot Risotto

Like rubies, real rubies, the Prince of Vegetables – such is the humble beetroot. This is another beetroot risotto, a perfect combination of the earthy taste of beetroot with the creaminess of risotto. Such an unusual colour! It is beautiful served on white or green plates. A splendour of colour! Stand back and wait for the spontaneous applause which is sure to come.

If this is the first time that you are making risotto, read Risotto Basics 101 first.

Similar recipes include Beetroot Risotto, Tomato Risotto, Risotto with Mushrooms, and Caramelised Pumpkin Risotto.

You might like to explore other Risotto recipes and our Beetroot recipes are. Our Italian dishes are here. Or explore our Mid Spring dishes here.

Continue reading “Beetroot and Pinot Risotto”