27-05-2019, 07:44 PM
1
Wotta risotto!
Purists would hold up their hands in horror but............I have some risotto rice that expires next month, so I thought I should start using it up.
However, I have very little in the fridge in the way of fresh veg, etc., at the moment, so I thought I'd experiment.
I had garlic but no onions.
I had fresh asparagus.
I had fresh chervil.
I had halloumi cheese and Parmesan.
So.........
I gently softened the chopped garlic - 4 cloves, as no onion) in a little butter and olive oil, then added the rice, and proceeded to make the risotto as usual, using hot stock (veggie stock cube).
Meanwhile, I cut the asparagus into inch pieces and sautèed it gently in a little more olive oil.
When the rice was done, I stirred in the cooked asparagus, the diced halloumi, and the grated Parmesan, cooked it gently a little longer, to soften the halloumi, and then just before serving, I stirred in the chopped chervil.
And do you know, it was delicious!
Each ingredient had its own delicate flavour, but none was overpowering, so the overall effect was subtle but yummy!
Who needs recipes!
27-05-2019, 07:47 PM
4
Re: Wotta risotto!
Originally Posted by Pyxell
->
Purists would hold up their hands in horror but............I have some risotto rice that expires next month, so I thought I should start using it up.
However, I have very little in the fridge in the way of fresh veg, etc., at the moment, so I thought I'd experiment.
I had garlic but no onions.
I had fresh asparagus.
I had fresh chervil.
I had halloumi cheese and Parmesan.
So.........
I gently softened the chopped garlic - 4 cloves, as no onion) in a little butter and olive oil, then added the rice, and proceeded to make the risotto as usual, using hot stock (veggie stock cube).
I'll
Meanwhile, I cut the asparagus into inch pieces and sautèed it gently in a little more olive oil.
When the rice was done, I stirred in the cooked asparagus, the diced halloumi, and the grated Parmesan, cooked it gently a little longer, to soften the halloumi, and then just before serving, I stirred in the chopped chervil.
And do you know, it was delicious!
Each ingredient had its own delicate flavour, but none was overpowering, so the overall effect was subtle but yummy!
Who needs recipes!
27-05-2019, 08:10 PM
7
Re: Wotta risotto!
Originally Posted by Artangel
->
Pyxell, lt sounds lovely but with all that garlic, l hope you don’t intend snogging anyone tonight!
There were no onions, you see!
Anyway, if there are two of you eating the risotto, it wouldn't matter!
27-05-2019, 09:08 PM
9
Re: Wotta risotto!
Originally Posted by Lion Queen
->
sounds scrumptious Py, I can almost smell it too!Like you I'm a throw together kinda person and it always works.
What is Chervil x
Its flavour is subtle, like a cross between parsley, celery and a touch of anise, but all very delicate.
Don't be fooled by replacing the fresh stuff with the dried, chopped herb in jars, as the two versions are nothing like each other.
If you can't find it, you could use fresh coriander leaf instead, although the latter's flavour is stronger and its texture is tougher than that of chervil.
27-05-2019, 09:27 PM
10
Re: Wotta risotto!
Originally Posted by Pyxell
->
It's technically a herb, and looks like a small version of coriander leaf, but I eat it as a vegetable, either raw in salads, or chopped and added right at the end to other dishes.Its flavour is subtle, like a cross between parsley, celery and a touch of anise, but all very delicate.
Don't be fooled by replacing the fresh stuff with the dried, chopped herb in jars, as the two versions are nothing like each other.
If you can't find it, you could use fresh coriander leaf instead, although the latter's flavour is stronger and its texture is tougher than that of chervil.
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