KUMPULAN MASTER BLOG

Parsnip and Rosemary Risotto- a sweet and nutty, vegetarian risotto with roasted parsnip and rosemary, topped off with crunchy parsnip crisps. I made parsnip risotto this week, something I have been meaning to do again for quite some time. The very first time I made it, I was inspired by a Christmas meal I had in a restaurant. I didn't really like anything else that was on the menu so I ordered the parsnip risotto. I was wowed when I tried it. It had a delicious, nutty, sweet taste and was topped with parsnip crisps. Honestly the nicest risotto I had ever eaten. With our 2018 commitment to Meat Free Mondays, it seemed the perfect excuse to update the recipe. The parsnip and rosemary risotto I am sharing today, has a base of garlic and rosemary with roasted parsnip stirred through. Roasting the parsnip gives it more of a nutty taste. Ideally, you want it golden and well-softened so that it breaks up a little when it's stirred through the rice. I use cheddar because my husband is...

I'm continuing my love affair with butternut squash with this recipe for Roasted Butternut Squash and Bacon risotto; a very comforting dish. It's perfect for an autumnal risotto as it provides a lovely, smooth, creamy texture without using any indulgent ingredients (like actual cream, for instance!). The sweetness makes a nice contrast to the salty bacon too. As there is a lot of salt from the bacon, I don't recommend cook the risotto in stock, as you normally would, or the salt levels will become overwhelming and you won't taste anything else. When the risotto is served up, it doesn't look like a very large portion but it's incredibly filling. I was tempted to serve it with a salad, but I don't think I could have fitted it in, to be honest! This recipe for roasted butternut squash and bacon risotto is syn-free on Slimming World if you use bacon medallions and spray oil. It's around 520 calories if you are managing your calories.

Creamy Slow Cooker Rice Pudding- a classic rice pudding dessert made in the slow cooker; rich creamy and delicious with jam or raisins. Jump to recipe When I haven't made anything desserty, my husband's go-to dessert is a tin of rice pudding. Now, he, like a lot of people, eats his rice pudding cold. In my opinion, this is madness! Why wouldn't you want it all warm and delicious, with some jam melting in the middle? Hot or cold, tinned rice pudding is absolutely nothing on home-made rice pudding. If you make it with your slow cooker, you can leave it be most of the time, you only need to stir it three times, just three! Double bonus- you can make a really big batch and eat it over a few days. This recipe is absolutely full of full-fat dairy products, which is why it tastes so amazing, so if you're watching the calories, step away now. Go on, don't look! Alternatively, you can swap out some of the ingredients- swap double cream for something like Elmlea and swap f...