Roasted Radish and Almond Risotto

A comforting Roasted radish and almond risotto.

Roasted radish and almond risotto

I’m pretty sure nobody noticed but there was no blog post last week sorry about that. We went home to spend time with family after sadly loosing Jamie’s Grandma. She was such a wonderful lady with a big heart and an awesome sense of humour, a real character who we will truly miss. Then I got ill, I think when I stop and relax my immune system must get lazy and let all the germs in that I pick up from working in doctors surgeries everyday. I’ve mainly been living on hot honey and lemon, but when I fancied eating comfort food is what it had to be.

Roasted radish and almond risotto

Roasted radish and almond risotto

Roasted radish and almond risotto

For me comfort food means carbs pasta, bread or rice. Risotto is one of my ultimate comfort foods along with mac n cheese. This risotto is very simply made with white wine but I also added some ground and flaked almonds which made it super creamy. Often with my risotto I would have roasted squash but I thought Id try something a little different and roasted off some radishes. If you’ve never had roasted radish before your missing out, their delicious especially with some good sea salt and of course they are a very pretty colour. I hope you have all had a good couple of weeks. See you next week which will be December already! It may just be about time to crack out the mince pies!

Roasted radish and almond risotto

Roasted Radish and Almond Risotto

Roasted radish and almond risotto

  • Total Time: 50m

Ingredients

  • 200 g Radish
  • 2 tbsp. Butter
  • 2 Cloves of garlic crushed
  • 1/2 Onion diced
  • 1 Leek washed and diced
  • Sprig of thyme
  • Salt
  • 250 g Arborio rice
  • 1 L Chicken stock
  • 130 ml White wine
  • 50 g Ground almonds
  • 1/2 Zest of lemon
  • 2 tbsp. Toasted almond flakes

Instructions

  1. Preheat oven to 180c. Put the radish on a baking tray and sprinkle with salt, roast for about 20 minutes. set aside for later.
  2. In a pan add a table spoon of the butter and on a medium to low heat gently fry the onion, garlic, leek and thyme until soft for about 10 minutes.
  3. Add the rice and stir to coat then add the wine and cook until reduced. Now gradually add the stock a ladle at a time stirring continuously until the rice is just tender about 20 minutes.
  4. Stir in the ground almonds, table spoon of butter, lemon zest and salt to taste. Serve with the roasted radish and flaked toasted almonds.

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