Author Topic: Sage and Black pepper Risotto  (Read 13223 times)

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #15 on: May 03, 2012, 09:34:10 pm »
Maddy,  so glad you like it.  Thanks also for the photo.

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #16 on: May 18, 2012, 01:05:07 pm »
Chookie, for so few ingredients this tastes amazing.  I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls.  1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe.  I could have experimented with more but left well enough alone.
« Last Edit: August 29, 2014, 08:01:24 am by judydawn »
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Halex

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Re: Sage and Black pepper Risotto
« Reply #17 on: May 18, 2012, 01:07:44 pm »
JD, yes great meal for little ingredients. You could always stuff mushrooms with the left over rissotto.

H :)
Mum to Crown Prince......

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #18 on: May 18, 2012, 01:46:29 pm »
Judy, glad you like it.. Easy isn't it ?

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #19 on: May 18, 2012, 01:47:42 pm »
It certainly is Chookie, cheap too.  DH really got stuck into it, I think I could have put more on his plate tonight.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #20 on: August 23, 2013, 04:48:11 am »
Did this again for my lunch today and topped it with a few pan fried scallops I wanted to get rid of from the freezer. 
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline deedub

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Re: Sage and Black pepper Risotto
« Reply #21 on: August 23, 2013, 12:44:08 pm »
I still haven't tried this, thanks for bumping Judy.
Melbourne, inner north

Offline nimpex

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Re: Sage and Black pepper Risotto
« Reply #22 on: September 28, 2013, 10:34:49 am »
I do not really eat risotto for health reasons but I make it quite often for my family ( husband is Italian ) I tried this recipe early
this morning to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me.  And the fried sage on top is just the BEST.

Offline cookie1

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Re: Sage and Black pepper Risotto
« Reply #23 on: September 28, 2013, 10:43:08 am »
Welcome to the forum nimpex. I'm glad you were pleased with the risotto. Have you had your thermomix long?
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #24 on: September 30, 2013, 05:32:55 am »
Nippex, try a mushroom version,  with fresh and dried mushrooms.  
« Last Edit: September 30, 2013, 06:29:36 am by judydawn »

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #25 on: February 25, 2016, 08:26:32 am »
Using this recipe as the base, tonight I turned it into a chicken and mushroom risotto by omitting the sage and adding 115g mushroom sauce & 185g cooked chicken from the freezer.  It was delicious Chookie.

Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline JulieO

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Re: Sage and Black pepper Risotto
« Reply #26 on: February 25, 2016, 09:44:04 am »
Looks very tasty Judy and you've made it your own.  :)

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #27 on: February 25, 2016, 10:03:03 am »
Thanks Julie, start with a solid base and you can do anything with it.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #28 on: February 25, 2016, 07:59:12 pm »
Sounds nice Judy. Glad you made it your own and enjoyed it.

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #29 on: December 28, 2017, 11:48:44 am »
I used this recipe as a base again for tonightís risotto.  After the risotto was cooked I added the following ingredients which I heated in the microwave - roasted pumpkin, diced cooked chicken I had in the freezer and some leftover cooked beans but I omitted the sage steps.  I only sprinkled the cheese over the top of the risotto, didnít mix it through during the cooking stage.  It was delicious. Only made half a batch so as not to fill the freezer spaces anymore than they already are.  This is the leftovers.

« Last Edit: December 28, 2017, 12:12:43 pm by judydawn »
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.