"Risotto" 2 ways - one low-carb, one traditional

November 15, 2017

I'm trying to cut back on carbs just now - I have been reading so much recently about how diet can affect my miserable hypothyroid condition, so I'm thinking "Hey - it's worth a try".  I aim to find a substitute for all the grains I cook for the family.  How better to embrace the challenges than to share the "side by sides" here.  

Remember that epic soup that was made earlier on in the week?  Well, traditionally, we follow a whole chicken with delicious broth and make risotto with that.

 

To make the broth, simply put all your leftover chicken (bones and all) in a pot with 2 sticks of chopped celery, 2 chopped carrots, 2 chopped onions (big chunks are fine), 2 chopped garlic, 1 bay leaf, a pinch of dried thyme or rosemary.  Half fill the pot with water and season to taste.  Bring to the boil and simmer for 40 minutes.  Strain the fat and bones away - pick off any leftover meat and there you have a wonderful homemade chicken stock.

 

 

Here is the cauliflower "rice" risotto beside the traditional risotto rice version.  So far, so good - you can't tell the difference.  The visuals are great - helped by the finishing of creamy Goat Cheese, Parmigiana & chopped parsley to both dishes.

 

Make the Cauliflower Rice by simply chopping in a blender or food processor, until rice sized.  From that point on, we will treat the recipe the same for both mediums.  

By the way - the taste was great, as long as you you're not expecting risotto!

 Traditional Risotto made with Arborio or Carnaroli Rice

 

 

 

Recipe for Butternut Squash & Goat Cheese Risotto

Serves 4

  • 1 Butternut Squash - peeled and cut into 1cm pieces

  • 2 tbsp olive oil

  • salt, pepper

 

  • 2 tbsp butter

  • 2 finely chopped onions

  • 2 cups Arborio or cauliflower rice

  • 1/2 cup of white wine

  • 1 pint of hot broth (or a good quality stock)

  • 2 tbsp Soft Goat Cheese for each serving(or another of your choice - Gorgonzola is great with Butternut Squash too!)

  • Grated Parmesan to finish

  • Optional - handful of chopped parsley

  • Cracked Black Pepper

 

  1. Place squash on a baking tray, drizzle with oil, salt & pepper and cook at 220 degrees C, 475 F, Gas Mark 7 for 25 minutes or until crispy at the edges.

  2. Fry onion in butter on a low flame until transparent

  3. Add rice and stir into the onion, coating in the buttery onion mix

  4. Add wine and stir into the rice mixture, until reduced

  5. Gradually add the stock a cupful at a time, until the rice soaks it all in - this is where the difference in the medium shows.  The Arborio soaks in the juices, whereas the cauliflower expels water - both need a bit of cooking to reduce liquids 

  6. Add Butternut Squash and mix all together

  7. Season with salt & black pepper

  8. Plate up, finishing withe cheeses, and chopped parsley

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,