“I could eat risotto everyday, you can play around with what you’re adding in. People are a bit intimidated by it but it’s not hard to make!”
The aspiring food blogger added that while it seems stressful to make on the show, it’s only because “in the MasterChef kitchen you wanna serve it quick while it’s still fluid. But, I think everyone should get around with risotto.”
As Trent said, risotto is an extremely flexible dish and the perfect meal to warm you up in winter. A personal family fave of mine - inheriting down from my Italian mother - is garlic prawns and asparagus risotto, or a lemony prawn and pea risotto, which uses prawns, peas and lemon juice and zest for a fresh and fragrant bowl of flavour.
WATCH: How to make spring risotto
P.S. The secret to the perfect risotto is serving it fresh, stirring regularly and adding a pinch of fresh saffron.
Other great examples of ravaging risotto recipes include chorizo and pea and bacon and mushroom. Vegetarians should also try our creamy zucchini risotto, pea and asparagus risotto, mushroom and chestnut pearl barley risotto, or our scrumptious spinach and mushroom pearl barley risotto recipe.
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