daily recipe rss
apple and walnut risotto with gorgonzola
This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can...
Read more
This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can...
Read more
This is the first risotto recipe I ever tried to make, about 4 years ago when I was at uni. It was perfect the first time and I've been making it ever since. I don't understand why more restaurants don't have risotto recipes on their menus like this one, when it is so lovely and fresh tasting. It's very tasty with just the asparagus, mint and lemon, but I've also cooked it with king prawns and that is equally delicious. I do use more lemon than the recipe states because I absolutely love lemons :) I don't include butter every time, as it feels a bit too naughty, but it still delicious without it.
great and simple dish! the lemon, olive oil and mint, added at the end, make ALL the difference - but the quantity of lemon juice is indeed too much (I always add it to taste, ignoring the given quantity)<br /> I blanched the asparagus in the chicken stock before adding it to the risotto, this way sparing myself from the trouble of using two sets of stock.
Tried this recipe at the weekend, was amazingly full of flavor! As my first time attempting risotto, was confused about the two different sets of stock too but solved by having the two lots on separate pans altogether. Grateful for the advice to go easy on the lemon, used 1 lemon and still found it a bit too strong. Will use even less next time!
I dream about this risotto frequently. It was just so memorable!!
just made this risotto for my family, and had spent the whole night previously, making fresh chicken stock. However after adding the 2 lemons, as the recipe says, it killed the taste of the chicken stock, couldn't taste the mint, or the asparagus, it was just like eating lemon risotto. Was soo disappointed. Shame.<br /> <br /> To anyone who is thinking of making this dish, I would put at most, about 1/2 a lemon's worth of juice in it. Totally killed the taste.<br /> <br />
hey Jamie I love all of your recipies and dvds. I want to be a chef when I am older and I just want to ask if you could give me some tips on some skills I would really like that. I love your work<br /> from jess
One of the most amazing risotto I've ever had! I was not so sure about adding the mint but it worked so well with the asparagus! Great recipe.
great recipee!!! He said vegetarian NOT vegan!<br /> so the recipee is good. although i'll probably won't use chicken stalk...
Why is there two batches of stock in the ingredients list?
Really lovely, my first Risotto and my guests all loved it - great to cook really tasty veggie food and my guests were meat eaters; there we no complaints!. Used the mozzarella and squash skewers as a side dish to add more color to the dinner table - fabulous!!!! <br /> I took advice from the comments about the dish being a bit lemony and reduced it to 1.5 lemon with one lemon zest.
@ClR #1 - you can get non-animal rennet parmesan, I'm a veg & I use it all the time. :-)
This recipe says that it is vegetarian...but it's not as it has parmesan in the ingredients...which isn't veggie as it has calf rennet in it! :-s not good work Jamie, rather misleading really!
This was really yummy... It feels complete even with so few ingredients. I might try and add some fresh mushrooms next time round, I think they'd go well with the other ingredients..<br />
This was my first risotto ever, and it was mind-blowingly divine. Delicate, but incredibly creamy and flavoursome. Be sure to stir and stir and stir. Amazing. I had one bowl, and then stood over the pot eating more. With the amount of butter in it, it's definitely not an everyday meal, but for comfort food this cannot be beaten. Just so delicious.
I wanted to make my first risotto today and since I had some leftover mint I decided to try this one. Personally, I think there is way to much lemon in it. Still liked it but will be more carefull with the lemon next time. I think it is an excellent summer risotto!
Will try it again!!
The best risotto for an Australian hot night. I made double the recipe for a Christmas dinner party for my friends and they all loved it so much, they all had seconds and everyone was too full to finish mains and the pavalova was left for the next day! I think that's a good thing?
Absolutely fantastic recipe. Thank you very much Jamie. It might have had something to do with the lemons that I used, but I think I might only include the juice and zest of one next time as the lemon slightly overpowered the other flavours. But all in all, delicious.
I think that is an original and creative dish. The lemon and mint flavors are suitable for a "summer risotto" Thank you for this recipe, I`m Spanish student and I will try this recipe at home.
I made this recipe for my friends over the weekend and we all loved it! Almost finished the whole pan which was supposed to be for 8 people, and we were with 4. It was that good!
I made this a couple of nights ago and it was amazing.
I was thinking of maybe adapting it to put some cashew nuts in it. I have no idea how yet though. I do love cashews, and i have a whole bag waiting to be eaten. Yumyums.
I was thinking perhaps having a few halfed toasted ones in the risotto to change the texture a little, and a couple crushed and sprinkled on top. I was hoping it would make the texture more interesting. But lemon and mint doesnt seem a match made in heaven for cashews. Though asparagus and cashews seems good :)
Suppose I should just try something.
I LOVE this dish... I would have always said I didn't like risotto, but my boyfriend made me this and it has converted me!
I have since made it myself several times, and its always lovely! (Even if I do say so myself!)
Thanks very much!
whats cooking, ? LOL
this risootooo is bare lush.
this is the balls, mate.
im doing it for my food tech homework,
cheeeeeersssss.
xxxxxxxxx
really good recipe, didnt know when to throw in some king prawns but put them in about five mins before serving to heat them through as they were cooked anyway worked well. took a bit longer than expected but really pleased for my first risotto!
thanks jamie!
This sounds lieka lovley dish, and i would liek 2 cook it for a compatition at school but would liek to know if i could do it without teh dry-white wine or vamouth
Thank You
( I have Your Book):P
Lovely light risotto which my family can't get enough of - tks so much!
3 or my huybby's favorite ingredients - can't wait to try it!
We had this at my sister-in-law's house a few weeks back - it was absolutely delicious! I'm not usually a huge fan of lemon or mint in savory dishes, but I will certainly add this dish to my repertoire!
can you freeze this recepie? and how long for...
This risotto was served to us at a friends house, and We LOVED it! easily the nicest risotto I have ever had.
yo jamez
eet was goot.
fank u
hi i am annie and jamie is my fave chefff
i like him alot his recipes are amamzing
me and my frend sofia make his recipes every week. we cannot get enough jamie..
annie apple
yippeeeeee
anniee + sophia
it really was a nice meal wasnt it lauren .
i know jamie oliver he is my bestest m8 .
dude
bimbo
that was a nice meal
good
cara giusy,
vorresti dire che cucini meglio di jamie????
scusa ma non ci credo???
lo vorrei io qualche consiglio, ad esempio cosa c'θ in questa ricetta che non va??
baci a jamie, you are the best!
I have tried many risotto dishes -- and have never been able to get the perfect consistency. Jamie, you're brilliant! I left out the mint, since I forgot to purchase it, and used pecorino romano since I love the nutty flavor -- and it was still absolutely delicious! Tasted fresh like spring ... Made it again as a main dish and simply added some chicken breast. I will definitely buy your book!
Done this risotto, and I have to say : Jamie you are the bloody business ! I could not cook at all, but after a while I tried some of your recipies and even my husband (who is english and a very fussy healthy eater) loved it ! You are my star !!!
Nicky, The Netherlands
very jummy risotto indeed, perfect for eating outside in spring weather. The zest and lemon juice give it that extra kick. I added some peas for extra crunch.
You should try to do the same with stock (boullion) made of porcini and use pecorino romano instead of parmesan (parmigiano reggiano)... YumYum.
During the Spring in Greece, you can find everywhere those amazing thin wild asparagus-almost like grass!- great for this recipe, but also great in a fritata or an omelet with some Feta or goat's cheese and mint...mmm
great recipe!! i added roasted butter nut squash to the dish for a great mix of colour!
Never cooked a risotto before, found it easy and tastes fab!! Celery gives it great texture and all the other ingredients go great together. Managed to impress my hubby who is a chef and I am a beginner. Thanks Jamie
My children (age9, 7 & 5)think Jamie is fantastic, after telling them how easy it was to make the pasta i'd seen on "at Home", they made some delicious tagliatelli all by themselves, i just boiled the water. Amazing. Ps. Thankyou for "Fowl Dinners".
Have the book "jamie at home"
I love it...the tips on the vegetable growing are great....and the recipes are wonderful, easy to follow and depth of flavours.....i have cooked for years, but this book has inspired me to try new things. Thanks Jamie
this is such a yummy dish, easy enough too make with great results!!!
a tasty dish theres no doubt
FFS - Use a decent captcha and stop the SPAM crap!!
Nutter eh!