Salads can work wonders for your waist line but they can’t quite take the place of a good cheesy risotto. Adding the crunch of walnuts, the sweetness of apple and the gooeyness of cheese to a risotto was a stroke of genius. Although I wasn’t under the illusion that the additions would lift the humble risotto to healthy heights, it certainly added welcome textures and interesting tastes. So much so, that the left-overs (set aside for the following day’s lunch) didn’t have a chance to go cold…
While risotto does have a reputation for being tricky to perfect, Jamie’s basic risotto recipe is a corker and worth the hour of chopping, string and tasting. I will definitely be reaching for the arborio rice more frequently in the weeks to come!
Recipe taken from Jamie Oliver.
Soft goat’s cheese
Crunchy eating apples [tossed in lemon juice]