Recipe #20 – Cauliflower cheese & chilli risotto
Yet another small milestone. With recipe #20 comes the knowledge that I’m 1/3rd of the way through my challenge, and all this in under a month! I’m cooking… literally!
In keeping with our Meat-free day, tonight’s meal was a vegetarian risotto, and only my 2nd time at trying to make this Italian staple.
As shared in my previous Asparagus and pesto risotto post, risotto’s are not exactly 20 minute meals. They are simple to prepare, but you can’t rush the actual cooking times. Patient you must be (young Jedi) and let the rice soften up as you continue to ladle in stock/water.
For whatever reason though tonight’s chilli was straight out of hell! I mean I’m all for a good zing and an embrace hot foods, but darn this one was killer. I deseeded it and only used HALF and it still gave quite a kick… me thinks that somehow the wrong chilli made it into the my little pack of ‘medium’ heat ones…
I’m getting the hang of making risotto’s though and see them in my future (literally, I still have several to make!).
Overall a fine meal indeed.
[…] from here by I’m No Jamie […]
wow, sounds yum. I even went and Googled the recipe so I could post about it on my Green site, told my readers that your little mission to cook 60 recipes should be an inspiration for them to eat more veggie meals that they cook themselves.
here’s the link: http://thegreenery.southerncrossroads.info/i%E2%80%99m-no-jamie-oliver-veggie-recipe-cauliflower-cheese-chilli-risotto/
Would be really cool to maybe have to guest blog on our blog one week with a vegetarian recipe from your mission.
Send me an email if you’re keen!
Keep up the cooking, sound great!
Jade at The Greenery
Hi Jade,
Thanks for the post on your blog, yip, for obvious reason I can’t post the recipes themselves, some are available on Jamie’s website site directly, as is the case with this one.
I’d be keen to guest blog in time, trying to get on top of thing here as we will be gutting the kitchen soon for a total revamp, when that happens there will be a break from cooking, which will give me more time to write.
Cheers
Matt