Risotto catastrophe!

katies71123
katies71123 Posts: 57
edited December 2024 in Recipes
Does anyone have a good recipe for veggie risotto? I've tried a few and ummm....gross. Maybe it's the recipe, maybe it's the chef...lol. Either way; I love risotto but can't seem to make it on my own! =(

Replies

  • ZeroWoIf
    ZeroWoIf Posts: 588 Member
    Does anyone have a good recipe for veggie risotto? I've tried a few and ummm....gross. Maybe it's the recipe, maybe it's the chef...lol. Either way; I love risotto but can't seem to make it on my own! =(

    Maybe its the chef lol. Either how with any food out there you have the full control of how it taste and how much calories it has. Whole grain risotto if you can find it it would be ideal. I have seen many recipes for risotto out there that are generally calorie controlled such as the biggest loser one. Ultimately I would advice you to go to the food network and find a cooking video for risotto and apply those fundamentals of cooking risotto in your own healthy way. Basil leaves, and not dried basil can give such an awesome taste to food. I will try my best to help you with this once I have more good information.
  • mrbunsrocks
    mrbunsrocks Posts: 53 Member
    A few tips for risotto:

    1) Never stop stirring. Just accept that you will be hovering over the stove for 25 minutes and be grateful for the tricep exercise it provides.
    2) When you add the liquid, keep your broth just below a simmer on an adjacent burner, so you don't stop the cooking process.
    3) Taste starting at 20 minutes of cooking, so the rice is at your preferred texture (you ideally want a little bit of an al dente bite)

    Here's a wild mushroom risotto recipe on my blog (the last of the three recipes in the post) - http://definitelynotmartha.blogspot.ca/2007/08/three-for-one.html
  • aqm22
    aqm22 Posts: 153 Member
    Well, how are you doing it? What recipe are you using?

    To me risotto is pretty simple. However, a good risotto needs a good base which is the broth. The rice absorbs all the flavor of the broth and the veggies and whatever else you put in it so what you put in it will determine how it taste.

    Are you looking for a recipe or a lesson on how to cook risotto? Also, what kind of veggie risotto do you like? I have two recipes for a carrot risotto and a mushroom risotto. They're both pretty yummy and low in cal.
  • katies71123
    katies71123 Posts: 57
    Thanks all!! =) When I make it, it turns out completely mushy and usually tasteless. I would LOVE a mushroom and/or asparagus risotto. Any recipes and tips on cooking are much appreciated!
This discussion has been closed.

Categories