A really great risotto is a comforting supper essential and this Lemon, Garlic & Thyme Risotto with Spicy Chorizo Squash recipe from the team at East Yorkshire based Charlie & Ivy's is seasonal version you’ll reach for again and again. For more recipe inspiration and to buy their award-winning range online visit www.charlieandivys.co.uk
This risotto is rich and creamy with a subtle hint of sweet black garlic, and uses diced chicken leg from award-winning North Yorkshire based poultry producers Herb Fed. A perfectly indulgent supper for when the weather turns, serve with crusty bread and a chilled glass of white wine for a deliciously simple dinner. For more recipe inspiration and buy their range online visit www.herbfedpoultry.co.uk Recipe courtesy of @smokin_dans
Summer comfort food at its simplest, this Chicken Sausage Risotto recipe from the team at HECK uses their Chicken, Minted Pea & Spinach Chipolatas to create a tasty and warming mid-week supper served with lashings of parmesan. For more recipe inspiration visit www.heckfood.co.uk
Comfort food is the order of the day now the temperatures have taken a dip. Indulge in this quick and easy one pot risotto recipe from the team at Bedale based HECK, for a simple and filling mid-week supper. for more recipe inspiration and to buy online visit: www.heckfood.co.uk
With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto. This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper. For more recipe inspiration visit www.shepherdspurse.co.uk
Add a touch of luxury to a weekend supper with this sumptuous White Chocolate and Crab Risotto from Master chocolatier David Greenwood-Haigh of West Yorkshire based Coeur de Xocolat. Choose Italian Arborio risotto rice which stay firm but make a good creamy risotto and add the white chocolate (or coca butter) at the end instead of the usual knob of butter for a creamy and delicious dish. Preparation Time: 5 minutes Cooking Time: 25 mins :
# Heat the oil in a saucepan, add onion and bacon and cook for 1-2 minutes . # Add the rice and cook for 2-3 minutes until the rice starts to look 'glassy'. # Add mushrooms and pork stock gradually and bring to the boil. # Season and simmer gently for 30 minutes or until the rice is cooked and liquid is absorbed. # Add the asparagus and top with rocket leaves and grated Parmesan # Serve and enjoy immediately!
# Peel the asparagus spears if they are thick but if they are thin just crack them where they break by bending the stalk and discard the woody base (by bending the spear it will break naturally at its most tender spot). # Blanch in boiling salted water (by plunging the asparagus into the water for a few minutes) then remove and refresh under cold water and leave to one side ready to sauté in a pan for service. # Fry the shallots and garlic in the olive oil in a tall sided pan. # Next add the washed and drained Arborio rice and using a wooden spoon stir in the pan and add the white wine gradually. # Allow the rice to absorb the wine and keep stirring. Next add a ladle of vegetable stock and keep adding ladles of the stock and stir (No one said it was easy!). # The best risottos are stirred like crazy at the start and once the rice starts to soften you hardly stir at all. # Next blend the frozen peas with some boiling salted water and the washed leaves of the fresh mint to form a soup like paste (you will not need a lot of water for this, continue to add the required amount of water until a paste is formed). # Pour into the softened rice until it is a vibrant green but still risotto like consistency. Add the parmesan cheese and correct the seasoning with salt and pepper. # Place the hot risotto in the centre of the plate and add the hot spears of asparagus on the top. # Serve with some parmesan shavings around the plate and a drizzle of good quality olive oil around the plate.
# To prepare the asparagus, blanch in lightly salted water and refresh in iced water. The action of partially boiling the asparagus for a few minutes and then cooling it rapidly will fix the chlorophyll contained in the vegetables and keep them bright green. This is recommended for all green vegetables. # Melt the butter in a pan, add the chopped onion and garlic, cook for a few minutes (keep stirring all the time not allowing the onion and garlic to brown). # Add the washed risotto rice and stir for 2 minutes. # Add white wine and cook for 5 minutes, stirring continuously until the wine has reduced by 2 thirds. # Add the vegetable stock, ladle by ladle, and cook on a low heat. Keep stirring the mixture with a wooden spoon, adding the stock slowly. Repeat the process until the rice is almost soft. # Chop the asparagus into inch long pieces. # Add the asparagus and leeks and cook until the leeks are just cooked. # Stir in the Whixley goat's cheese. # To serve, place in a large, warmed serving bowl, sprinkle on a little Whixley cheese and position the rocket leaves over the top.