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Low FODMAP Recipe - Simple squash risotto http://www.ibssano.com/low_fodmap_recipe_simple_squash_risotto.html

Low FODMAP Recipe - Simple squash risotto http://www.ibssano.com/low_fodmap_recipe_simple_squash_risotto.html

Butternut Squash Risotto    Ingredients  1kg butternut squash , peeled and cut into bite-size chunks  3 tbsp olive oil  bunch sage , leaves picked, half roughly chopped, half left whole  1½l vegetable stock  50g butter  1 onion , finely chopped  300g risotto rice (we used arborio)  1 small glass white wine  50g parmesan or vegetarian alternative, finely grated

Butternut squash & sage risotto

Butternut Squash Risotto Ingredients 1kg butternut squash , peeled and cut into bite-size chunks 3 tbsp olive oil bunch sage , leaves picked, half roughly chopped, half left whole 1½l vegetable stock 50g butter 1 onion , finely chopped 300g risotto rice (we used arborio) 1 small glass white wine 50g parmesan or vegetarian alternative, finely grated

Butternut Squash and Spinach Quesadillas - these are sooo delicious!

Butternut Squash and Spinach Quesadillas for #SundaySupper

We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto

Ultimate risotto primavera

We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto

Leek & sage risotto with crisp bacon

Leek & sage risotto with crisp bacon

A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms Mruby - this sounds great but would HAVE to find a way to cut the calories!

This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.

Quick Vegetarian Paella

This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.

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