Healthy dinners to warm yourself up from the inside
If you're reading this in the cooler months, then you may be on the hunt for a creamy risotto recipe to fill you up - and warm you up from the inside. There is something about a risotto which is comforting on a cold, chilly evening and the best part, is that almost everyone loves them. What's not to like?
Although there are thousands of risotto recipes on the internet to choose from, these three below are my personal favourites, which I have been making for years. Although it is interesting to try new recipes, we keep coming back to these as they are easy, flavoursome and filling. Why don't you try one this weekend?
Preheat oven to 200 degrees. Bake the pumpkin cubes on a lined tray for 20 - 30 minutes, until browned on edges. Pour the stock into a medium saucepan and bring to a low simmer on a back burner. On a front burner, heat 1 tablespoon of olive oil in a large saucepan and cook chicken for 5 minutes until browned. Transfer to a plate with a paper towel to absorb the fat. Add mushrooms to saucepan and cook until soft. Transfer to plate with chicken. Add another 1 tablespoon olive oil to the saucepan and add onion and garlic. Stir for 5 minutes. Add rice and stir for 1 minute to coat. Return chicken and mushrooms to the pan. Add 1 ladle of stock to the saucepan, and stir until it is absorbed. Repeat adding the stock, 1 ladle at a time, until all the stock has been absorbed. Stir through pumpkin and spinach and serve.
2/ BBQ Chicken & Zucchini Risotto
Ingredients: 1 leek (white part, sliced), 1 stick of celery (sliced), 1 zucchini (sliced and quartered), 200g BBQ Chicken breast (shredded), 1 cup arborio rice, 500ml chicken stock (salt reduced), 185g Carnation Light & Creamy Evaporated Milk (1/2 a can), 1/2 cup frozen peas and 3/4 teaspoon minced garlic.
In a saucepan, add 1 tablespoon of olive oil and cook leek, garlic and celery until soft. Add rice and stir for 1 minute. Add stock and milk and bring to the boil. Simmer for 15 minutes, stirring occasionally, until rice is cooked. Add zucchini, BBQ chicken, peas and cracked pepper and cook for 5 minutes. Serve.
* Another alternative to the BBQ chicken in this recipe is 200g of shaved ham from the deli.
Ingredients: 1.2kg butternut pumpkin (cut into 2cm cubes), 4 cups vegetable stock (salt reduced), 1 onion (diced), 2 cloves garlic (crushed), 1 and 1/2 cups arborio rice, 120g bag of baby spinach leaves, 1/2 cup mozzarella cheese and 40g pine nuts.
Preheat the oven to 200 degrees. Roast pumpkin cubes on a baking tray for 20 - 30 minutes until browned slightly on edges. Put aside. Place stock in a medium saucepan on a burner at the back and simmer to keep warm. In another medium pot, add a tablespoon of olive oil and sauté onions and garlic until soft. Add rice and stir to coat. Add a ladle of stock to the pot and stir until most is absorbed. Keep adding one ladle of stock at a time into the pot until it is all absorbed. Stir continuously. When the liquid is mostly absorbed, pull the pot off the heat. Stir through the spinach leaves, pine nuts, pumpkin and mozzarella.
Did you find a recipe you liked? They are all healthy, delicious, low-salt and perfect for leftovers at work the next day. Enjoy!