April 6, 2019 — Italian
‘…Creamy, buttery risotto and with dads stock and asparagus, I can eat bowl after bowl…’
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400g Vialone Nano rice
1 litre chicken stock – or vegetable stock (v)
1 large onion chopped finely
1 stick of celery chopped very finely
50g butter + extra for asparagus tips
125ml white wine
Small handful grated Parmesan cheese
25g extra butter – cold
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Lovely risotto… the quintessential Italian dish. We all admire and adore our favourite TV chefs eulogising over their risottos, we are infected by their enthusiasm and impressed by their tenacious and skillful presentations. We enjoy learning about the integrity of the dish and celebrate its humble origins… But let’s face it, when we are in an Italian restaurant, how many of us pass over the risotto in favour of the grilled lamb chops?
Despite its gastronomic legacy, the poor risotto is often seen as a bland and boring choice. But give risotto a chance. Cooked well, it is a fine dish and very satisfying.
The one I cooked tonight was delicious – an excellent way to savour the last asparagus of the season. We took our risottos outside; a perfect al fresco meal – even better with some crusty bread and a glass of wine. Of course Mrs WDC is Italian. So risotto is always on the menu – it is a good mid-week supper, easy on the body and soul – and the purse.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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