🥘 Carole’s risotto use up – arancini…

🥘  1 pan  🍽 Serves 4

Ingredients:

  • Leftover risotto
  • 1 egg
  • Breadcrumbs
  • Olive oil

Step by step:

  1. Take your leftover risotto and roll it up into small balls (approximately 2cm diameter) no bigger than a golf ball.
  2. Whisk an egg in a small bowl and place your breadcrumbs in medium size dish. Heat some oil in a sauté pan
  3. Roll the risotto balls through the beaten egg mixture and then roll through the breadcrumbs. Place the rice coated balls in the saute pan and cook until nicely browned all over.
  4. Serve with a crisp salad and some vegetables of your choice.

Broad Bean Risotto > HERE

🥘 Carole’s Risotto Primavera 🇮🇹…

🥘  1 pan  🍽 Serves 4   🛒 12 ingredients ⏱ 45 minutes £5

Spring vegetable risotto celebrates new life in the garden and this variation on the traditional Venetian recipe is delicious and easy to make.

Ingredients:

  • 1/2 a red onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1/2 leek, finely chopped
  • 6 green beans, chopped in 1 centimetre lengths
  • 400g risotto rice
  • white wine
  • chicken stock cube
  • 100g butter
  • olive oil
  • 60g Parmesan or Parmigiano Reggiano, grated
  • Single cream
  • 12 asparagus spears, chopped

Step by step:

Step 1

Add a large knob of butter to a pan and sauté the red onion, celery, beans and asparagus adding more oil and butter as necessary.

Step 2

Add the rice, stir well and add white wine to taste. Start adding the stock a ladle full at a time and keep cooking on a low heat, stirring occasionally until all the stock is absorbed.

Step 3

Season with black pepper, stir through the cream and Parmesan or Parmigiano Reggiano.

Dress with sage leaves or parsley and serve.

​Adapted from favourite Italian cookbook Antonio Carluccio’s Italia (2005 Quadrille). See More: HERE

Tips:

Use your favourite vegetables and what you have to hand. We didn’t have any carrots, but they are in the usual recipe.

Use leftovers go make arancini > HERE

Aldi £2.99