Weekday Dinners Made Easy

If you told me 3 years ago I'd be casually wapping out a risotto on a Tuesday night I'd have told you that you are CRAZY.

Until recently, I hadn't made a risotto before because I was scared of it going wrong. Then recently, I thought it would be brilliant if I could crack a 'perfect' risotto because then I can make a tasty gluten free dish that I can mix up regularly with different flavours. Now, I make one every week!

The photo below shows that you don't need much to make a quick but delicious risotto on a week day. The staples are Arborio rice, stock, wine (I like Orkney Wine the best and I'm not just saying that), garlic, onion and parmesan cheese (or veggie alternative).

Then all you need to do is decide on flavours. So far I have made a roasted red pepper and tomato risotto, a mixed mushroom and a pesto risotto with roast tomatoes, peppers and courgettes. All of them have been pretty yummy so far.

I like to make a note of the other flavour combinations that I want to try out. Here are some that I'm keen to test:

* porcini and thyme

* primavera (peas, asparagus, courgette and sugarsnaps) with green pesto

* creamy courgette (with lots of creme fraiche)

* green bean and ricotta

* red pepper and goats' cheese

Once you've decided what flavours to use (that's the tricky part), then it's cooking time. There are 2 options. Once you've heated the oil and added the onion, rice, wine, veg of your choice and seasoning (more details on my 'Queen of the Risotto' blog from 2nd September), you can either add the stock one ladleful at the time and stir until the stock is absorbed. Or you can add all of the stock in at once and chuck (not literally) the covered risotto in the oven for 25 minutes at 160°C (or bottom left aga uncovered).

Sound easy enough? Veggie GF weekday dinners = Done.

x gf v x

Now Easy quick meal..can stir or chuck in oven

#risotto #flavours #weekday