We love risotto, strangely as a confident cook, I always shied away from making it, so the first time we had it homemade was when Paige and Conor made it at school, then recreated at home. I was very impressed both with their ease at making what I thought was a difficult dish and we have it regularly.
As you also know from previous reviews Sacla Pesto is Paige's favourite packed lunch meal and it will be filling her lunchbox again tomorrow, we have happily reviewed the Wild Garlic Pesto also New Fiery Chilli Pesto. before and found everything we have tried to be tasty and good quality.
The mushroom was deemed our favourite, its fresh, creamy, garlicky and satisfying, the flavour is really good and will make a nice alternative to our own recipes.
We have never tried a butternut squash one but were pleasantly surprised that it was flavoursome, sweet and the Parmesan really brought up the taste experience, I did add more fresh Parmesan too.
Its satisfying making a risotto standing stirring the creamy mixture is quite relaxing, time to put all the work of the day away, good moment to have a glass of wine too. So if like me you are anxious about making one, you will not go far wrong with the Sacla Risotto sauces.
Don't forget to enter the competion to win a holiday to Rome.
Sacla’ have just launched their risotto sauces and would love to offer you the chance to win a 5 star trip to Rome – follow this link for all the information and to enter their competition: http://www.sacla.co.uk/win-a-trip-to-rome.
All about Sacla’ Risotto Sauces:
Risotto has long been a favourite of the Italians who create this delicious creamy rice dish with oodles of passion and all sorts of combinations of fresh and yummy ingredients and whilst many of us do order risotto when we go to our favourite local Italian, many of us steer clear of making it in our own kitchens. Is it because we think it’s too time-consuming, or complicated? Or simply not on our regular menus?
Well, Sacla’, best known for their pesto, recently launched their scrumptious risotto sauces, with two delicious recipes - Wild Mushroom and Butternut Squash & Parmesan. The idea is to make it as simple and speedy as possible to prepare a tasty risotto without having to plan ahead or possibly be fazed by how to get it right.
So, having got the keep-life-simple risotto sauce, what do you serve with your creation? Plenty of carbs’ in risotto, so probably avoid the bread? There seem to be plenty of views on this one when you scour the wonderful foodie offerings on the web. Lots of people suggest serving risotto with a simple green salad, or a rocket salad, whilst some favour roast veggies, or steamed green beans. Fish is another popular accompaniment, and roast chicken features regularly.
If you’ve got any ideas on this one, Sacla’ would love to hear from you on facebook: http://www.facebook.com/ItalianFoodLovers
You can just serve as I did just as it is with a knob of butter and a sprinkling of parmesan
Cooking Time: 15 - 30 mins
Serves: 2
Ingredients
1 x 190g jar Sacla' Wild Mushroom Sauce for Risotto
200g risotto rice
1 vegetable stock cube
large knob butter
few Parmesan shavings (optional)
salt & freshly ground black pepper
Instructions
Empty the Wild Mushroom risotto sauce into a large saucepan. Add the rice, stock cube and 3 empty jars worth (600ml) of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some ‘bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.
Then simply stir a knob of butter into the risotto, season well and divide between 2 / 3 warm bowls. Shower with Parmesan if using and serve. Buonissimo!
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