Leek, Pea & Toasted Nut Risotto

We’re just at the end of leek season at the moment, and as the evenings get lighter and the days get ever so slightly warmer I’m no longer really in the mood for wintery staples like leek and potato pie, which has been my go-to meal for using up leek. My recent solution has been this leek, pea … Continue reading

Pea and Mint Risotto

After the great success that was the beetroot, basil and roast garlic risotto I posted recently, I’ve been craving more bright-and-tasty one-pot meals. Risotto is becoming a regular occurrence, and I’m feeling a lot better about my risotti since I read something Isa Chandra wrote about making your risotto the way you like it. I have … Continue reading

Beetroot, Basil & Roasted Garlic Risotto

Recently I’ve been trying to work more beetroot into my diet. I never used to be a fan, because I thought the texture was strange, but the colour and flavour is so irresistible that I was determined to find interesting ways to eat more of it. In terms of its nutritional value, according to one … Continue reading

Butternut Squash & Rosemary Risotto

 This recipe is based on this BBC good food recipe, with a few small improvements (I think!). This serves 4 as small portions, or 2 greedy people with a bit left over. You will need: half a butternut squash, peeled and chopped into small chunks (I find butternut squash almost impossible to peel with the usual … Continue reading