Eline loves risotto. I prefer something different every day. Cauliflower has never been a protagonist in one of the risottos before. Cut a medium sized cauliflower in smaller pieces. Put on baking paper. Add 1 table spoon of curry powder, 1 table spoon of fennel seeds. Spread some oil. Bake in the oven at 200° … More Cauliflower risotto
Yesterday we spent a lovely day outside in our wild garden. The weather forecast isn’t really promising for the following period. Anyway, the ideal circumstances for an appropriate dish ( it wasn’t really my first choice but now it feels right) : mushroom risotto. Chop and fry 4 garlic cloves, 1 white onion and 1 … More 1st of May, feels more like the start of autumn 😨
Risotto is considered as comfort food, but if you reduce the butter and the cheese it’s lighter but still delicious. For 2p, chop and fry 2 small onions, 2 garlic cloves and 1 chili in a drizzle of olive oil. Add 1 table spoon of dried basil and 400 grams of frozen or fresh peas. … More Another risotto, a green one today
Beetroot has an awesome color. Buy 1 kilo. Boil them in salted water with a few bay leaves. Once al dente, drain and cool down. For a risotto for 2p, take 600 grams. Keep the others for a salad. Chop and fry 4 garlic cloves, 1 red onion and 1 table spoon of dried basil … More Certain meals taste better than they look 😉
Risotto can be really rich and heavy. It’s is not so difficult to make a lighter version if you use less butter, less cheese and more vegetables. Heat 350 ml of water. Add some ready made vegetable stock powder. Heat 1 teaspoon of butter and the same amount of olive oil. Chop and fry 1 … More Light risotto
500 grams of tasty radicchio from Treviso (the real stuff) and a lucious cheese (mixture of gorgonzola and mascarpone= really lucious!) are perfect ingredients for a quick risotto. Fry 1 chopped white onion and 4 chopped garlic cloves in a mixture of butter and olive oil. Add 120 grams of good risotto rice. Stir and … More Radicchio, not just a salad
What is nicer than spoiling your guests with their favorite dishes? Leen is arriving today, after having spent a week in the company of (sorry if I would offend certain people) what you could call non-foodies. A non-foodie is someone who doesn’t like to cook (that’s not the saddest part) but who even doesn’t eat … More Foodies and non-foodies
Tomatoes in Italy are so delicious. Semi-ovendried their flavor will be even more intense. I always have tomatoes in stock, and sometimes too much. Rescue them on time : half them, put on baking sheet, add pepper, salt, a pinch of sugar, some dried oregan and put in the oven for 20 mins at 180° … More Tomato risotto
Heat the oven at 180°. For 2p, put 250 grams of cherry tomatoes on baking paper. Add a drizzle of olive oil and roast the tomatoes for 20 mins. Put two pinches of saffron in 500 ml of hot water. Fry 1 chopped shallot and 4 chopped garlic cloves in some olive oil. Add 120 … More Saffron risotto
For 2p, slice 3 red onions, 4 garlic cloves. Bake in some olive oil for approx 10 mins. Add some fresh thyme. Add 120 grams of risotto rice. When the rice becomes glazy, add 100 ml of red wine and cook until completely absorbed. Add preferably home made stock, chicken, or if you prefer a … More Amazing color risotto with red onion, gorgonzola ‘dolce’ and rocket
Doc V's Healthy Kitchen 