Slimming World risotto is so easy to make. A friend was recently telling me that she has never made a risotto recipe from scratch as it seems too difficult. I guess she is probably not alone in this so thought I would share with you ten easy steps to help you make a great risotto. I love making Slimming World friendly recipes do check out all the recipes I share here.
Making a Slimming World risotto
If you want to make your risotto recipe without any cream or wine then the following steps are perfect for you.
If you choose to add either of these then reduce the amount of boiling water you use by the amount of alternative liquid you use.
Ten Steps to the perfect risotto recipe
If cooking for four then weigh out 300g of Arborio rice. This is the best type of rice for risotto in my opinion. If you use any other type such as long grain it isn’t as starchy and won’t make a sticky risotto.
Measure the amount of liquid you need to 1.2 litres. This should ideally be just stock if you are trying to keep it healthy. Depending on the flavour risotto you are making this could be any stock of your choice.
Chose the flavour risotto you would like to make and prepare the vegetables to the size you would like. Aim for a good couple of handfuls per person.
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Fry some garlic and onion until soft then add in the dry risotto rice (do not rinse it!) and fry for a further 3 minutes stirring continuously.
Add two ladles of the stock/liquid mixture and stir until absorbed.
Looking at the vegetables/meats you are looking to include in the risotto work out approximately how long they will take to fry. The risotto will take 35 minutes so add these in at the appropriate time.
For example, cubes of butternut squash should go in after about 10 minutes whilst mushrooms after around 20 minutes. Alternatively, cook the vegetables/meats separately and add in five minutes before the end.
Continue to add stock to the pan one ladle at a time until it is all used stirring throughout. Season if required.
Flavours to try with my easy risotto recipe
Butternut squash with paprika risotto
Bacon and tomato risotto
Asparagus and pea risotto
Mushroom and spinach risotto
Bacon and leek risotto
or just play around with flavours and make something different.
Some Slimming World risotto tips
It can be reheated but will always be stodgier and more overcooked when you do.
Use Arborio rice or Carnaroli rice for the best risotto, I prefer arborio.
Enjoy playing around with flavours and making something all the family will enjoy.
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