Comments on: Frugal Spinach Risotto

By: Amanda

Amanda — Mon, 15 Sep 2008 21:48:00 +0000

H–That’s a brilliant recommendation! Thank you so much!

By: Hippolyra

Hippolyra — Mon, 15 Sep 2008 12:18:00 +0000

Michelle,

Like you I adore whole grains, but there are times that only a bowl of creamy risotto will do made with white rice. I think that wholegrains will simply not go that soft.

Amanda,

When you know that you will be having pearl barley risotto put some in a bowl first thing and pour boiling water over it and leave it to soak all day, it cuts the cooking time in half.

Caked Crusader,

If you blitz the spinach into the stock you get a lovely bright green risotto!

By: The Caked Crusader

The Caked Crusader — Mon, 15 Sep 2008 07:19:00 +0000

I love spinach – people don’t use it enough. I love the idea of it in a risotto

By: Amanda

Amanda — Sun, 14 Sep 2008 01:42:00 +0000

I know what you mean about produce going south well before the use by date. What a disappointment! I agree that it’s best to throw it directly into the freezer. Love your risotto recipe–it looks delicious, and what a low-fuss version!

I tried making short-grain brown rice into risotto and it was definitely different, and took much longer. I like to make barley risotto (called orzotto in italian, I am told) and it’s really excellent (I guess I use pearled barley–whatever the cheap stuff is in the bag at the grocery) and it takes about 40 minutes to an hour of stirring, stirring… but excellent, chewy, delicious results. Have also tried quinoa in risotto–definitely does not achieve a ‘creamy’ texture but still yummy.

By: Michelle

Michelle — Fri, 12 Sep 2008 17:08:00 +0000

What bugs me about risotto (though i love the taste) is using a polished rice. But regular brown rice just wouldn’t work the same way, would it. I wonder if there is a brown risotto rice? Also I have heard you can make hulled (not pearled) barley, risotto style. But expect cooking times to be longer the less processed the grain is!