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The best way to make a delicious butternut barley risotto

Barley has a fabulous chewy texture and nutty flavour that works well in a risotto in place of rice. It's naturally high in fibre and rich in the minerals manganese, magnesium and selenium, which all add up to help prevent heart disease, diabetes and certain cancers. Barley has a low GI, which means it is great for sustained energy and to help keep bloodsugar levels stable. If you have some greens like silverbeet or kale on hand, add these to the risotto at the end — or leave the greens out and serve with a green salad instead. It's delicious either way. Eating risotto on the coldest of nights is like giving yourself a big, warm food hug! Preparation time: 20 minutes Cooking time: 40 minutes Ingredients <ul> <li>1 kg peeled weight butternut or Jap pumpkin, cut into small chunks </li> <li>1 Tbsp olive oil </li> <li>Good pinch dried chilli flakes</li> <li>Leaves from 1 stalk fresh sage</li> <li>1 Tbsp olive oil, extra </li> <li>1 red onion, finely chopped</li> <li>2 leeks, white part only, sliced </li> <li>3 garlic cloves, finely chopped </li> <li>250 g (1¼ cups) pearl barley, soaked overnight in cold water</li> <li>1 glass dry white wine </li> <li>1 litre (4 cups) vegetable stock</li> <li>½ small bunch silverbeet, spinach or kale (optional)</li> <li>50 g (generous ½ cup) freshly grated Parmesan, plus extra to serve </li> </ul> Method 1. Preheat your oven to 220° C fan-forced and line two baking trays with foil or nonstick baking paper. Toss the pumpkin with the first tablespoon of olive oil, chilli flakes, half the sage leaves and sea salt to taste. Place in a single layer on the baking trays and roast until tender and slightly charred around the edges, about 20 minutes. 2. Puree half the pumpkin with a little of the stock in a food processor until smooth. 3. Heat the extra olive oil in a large frying pan. Add the leeks, onion, garlic and the rest of the sage along with a good pinch of salt and cook over a gentle heat for 5 minutes or until softened. Add the barley, increase the heat to medium and toast the grains for a few minutes. 4. Pour in the wine and let it bubble until absorbed. Add 3 cups of the stock and the pureed pumpkin. Stir well, turn the heat to low, cover and simmer until the stock is nearly absorbed and the barley is almost tender, stirring occasionally. Check after 15 minutes. When almost tender, but still with a bit of bite in the centre, add the cubed pumpkin, the silverbeet, spinach or kale (if using) and as much of the remaining stock as you need (if you run out of stock, add a splash of water). You want the barley to be quite liquid. Stir well and continue to simmer over low heat for a few more minutes until the greens are tender. 5. Remove from heat and stir in the Parmesan. Taste and add sea salt and freshly ground black pepper to taste. Cover and allow to stand for a couple of minutes (this makes the texture creamier). 6. Spoon into serving bowls and top with a drizzle of olive oil and the extra Parmesan. Republished with permission of <a href="https://www.wyza.com.au/recipes/butternut-barley-risotto.aspx">Wyza.com.au.</a>

Food & Wine

Bright and tasty beetroot risotto

Don't be scared of making risotto – it's actually pretty simple. This version, using canned beetroot, involves minimal fuss, looks impressive and tastes great. Serves: Four Ingredients: <ul> <li>2 x 400g cans beetroot in juice</li> <li>30g butter</li> <li>2 onions, finely diced</li> <li>1 clove garlic, crushed</li> <li>2 tablespoons thyme leaves</li> <li>200g arborio rice</li> <li>1 teaspoon brown sugar</li> <li>1⁄2 cup chopped walnuts, lightly toasted</li> <li>6 tablespoons walnut oil or extra virgin olive oil</li> <li>3 tablespoons balsamic vinegar</li> <li>100g goat's milk feta, crumbled</li> <li>1 small fresh beetroot, peeled, thinly sliced (optional)</li> <li>Micro herbs to serve</li> </ul> Method: <ol> <li>Process the canned beetroot and juice in a food processor until smooth. Add a little water and process until you have a pourable consistency. Reserve.</li> <li>Melt the butter in a saucepan over low heat. Add the onion, garlic and thyme and fry gently until the onion is tender. Add the rice and fry, stirring, for two minutes.</li> <li>Add 100ml of the beetroot puree to the rice and stir until 2⁄3 of the liquid has been absorbed before adding another 100ml. Continue adding the puree, 100ml at a time, cooking until the rice is al dente and the risotto is moist but spoonable.</li> <li>Stir in the sugar and season heavily with black pepper.</li> <li>Combine the walnuts, oil and vinegar.</li> <li>Serve the risotto topped with the walnut mixture, goat's cheese, sliced beetroot and herbs.</li> </ol> Mmm, are you going to try this dish? Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Aaron McClean / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Cauliflower risotto

One of the more delicious things I've eaten recently (or possibly ever) was an exquisite little dish of cauliflower at Auckland's Clooney restaurant. Not only have I been hankering after anything to do with the humble cauli ever since, but I was also struck by the fact that this beautiful vegetable rarely gets to be the hero. Cauliflowers are thought to come from Syria. The French were introduced to them in the 16th century; Louis XIV had a particular fondness for them. I've always thought that the French word for cauliflower choux-fleur is much prettier than its English counterpart. I know the idea of risotto sounds laborious, but I've always found the making of it rather soothing, especially after a difficult day. Edible therapy, perhaps. I try to avoid cliched buzzwords, but this dish could well be the very definition of comfort food. As we inch towards midwinter, a plate of this should be just the ticket. Keep it simple; let that choux-fleur sing. Serves: 4 Ingredients: <ul> <li>1 cauliflower, core removed, cut into florets</li> <li>olive oil</li> <li>50g butter</li> <li>1 onion, finely diced</li> <li>about 1.5 litres good vegetable or chicken stock</li> <li>250g aborio rice</li> <li>150ml white wine</li> <li>sea salt and black pepper</li> <li>100g walnuts, roughly chopped</li> <li>2 slices good day-old bread, toasted and crumbled into breadcrumbs</li> <li>large handful sage leaves</li> </ul> Method: 1. Preheat the oven to 200C. Take two-thirds of the cauliflower florets and spread them evenly over an oiled roasting dish. Drizzle a little more olive oil over top and roast for about 20 minutes, until cauliflower is tender and nicely caramelised on the outside. Season well and keep warm. 2. In a large saucepan over a moderate heat, add about a tablespoon of oil and a teaspoon of butter and let it melt and bubble up. Add onion and cook gently. Finely chop remaining cauliflower and add to onion. Cook gently for about 10 minutes, stirring occasionally, until mixture is soft. 3. Put stock in another saucepan over a low heat and have a ladle handy. 4. Add rice to cauliflower mixture plus a little more oil and butter, and continue to cook for about 2 minutes, so rice absorbs some of the oil and has started to toast a little. Increase heat a little, pour in white wine and let it bubble up and reduce, while stirring. 5. Once liquid has been absorbed, add a ladle of hot stock and stir into rice, allowing it to be absorbed before adding more. Continue with this process, stirring, until rice is al dente. Take care not to let it overcook into mush; you want it to retain a bit of firmness. Season with salt and pepper. 6. For the pangrattato, place a frying pan over medium heat and add remaining butter. Let it melt and bubble up before adding walnuts and breadcrumbs. Fry gently for 2-3 minutes until golden brown and fragrant, then add sage leaves and let them crisp up. Serve generous spoonfuls of risotto with roasted cauliflower and pangrattato scattered on top. Written by Sam Mannering. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Pumpkin risotto with bacon and parmesan cheese

This Italian rice-pot recipe will be devoured in no time once it is served on the table. Serves: Two Ingredients: <ul> <li>400g butternut pumpkin, skin removed and cut into 1 cm cubes</li> <li>1 tablespoon olive oil </li> <li>1 cube vegetable stock</li> <li>1 litre boiling water</li> <li>1 tablespoon butter</li> <li>½ red onion, finely chopped</li> <li>2 rashers bacon, rind and fat removed and finely chopped</li> <li>1 clove garlic, peeled and crushed</li> <li>1 birdseye chili deseeded and finely chopped</li> <li>1 cup arborio rice</li> <li>Handful parmesan cheese, finely grated</li> </ul> Method: 1. Preheat the oven to 200°C/180°C fan-forced. 2. Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined oven tray and bake in the oven for 30 minutes, or until soft and golden. 3. Place the vegetable stock cube and boiling water in a small saucepan over a low heat to keep it warm. 4. Add the remaining olive oil and butter to a medium saucepan over a medium heat. Add the red onion and the bacon and cook, stirring, for 5 minutes or until the onion is soft. Add the garlic, birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Stir to coat well. Tip: For extra heat add the birdseye chilli seeds. 5. Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, the baby spinach, half of the parsley, and the roasted pumpkin. Season to taste with salt and pepper. 6. Divide the risotto between bowls and garnish with the remaining parsley and extra Parmesan cheese. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Chicken, thyme and lemon meatballs with celeriac “risotto”

The “risotto” dish isn't actually made with rice, but is cooked in risotto style. If you can’t find celeriac, parsnip will make a fine alternative. If you can, ask your butcher to make chicken mince with the skin included, as it adds fat and flavour. I make these into large balls, about three per person, but make them smaller if you like and cook for a shorter time. Serves: 4 Ingredients: <ul> <li>500g celeriac, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li> <li>2 tablespoons olive oil</li> <li>40g butter</li> <li>1 medium onion, finely chopped</li> <li>1 leek, thinly sliced</li> <li>1-2 red chillies, finely chopped</li> <li>250g waxy potato, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li> <li>125ml dry white wine such as pinot grigio</li> <li>500ml well-flavoured chicken stock, hot</li> <li>100g mascarpone</li> <li>50g parmesan, grated</li> <li>600g chicken mince, preferably skin on</li> <li>½ cup fresh breadcrumbs</li> <li>2 tablespoons fresh thyme leaves</li> <li>zest and juice of 1 lemon</li> <li>1 teaspoon salt</li> <li>½ teaspoon ground white pepper</li> <li>2 tablespoons olive oil</li> <li>250ml chicken jus or 500ml chicken stock</li> <li>Handful of flat-leafed parsley, chopped</li> </ul> Method: <ol> <li>To make the risotto, bring a saucepan of water to the boil, add the celeriac and blanch for 2 minutes then drain well and set aside.</li> <li>Heat the oil and butter in a medium saucepan over medium heat and gently fry the onion, leek and chillies for 10 minutes without browning. Add the celeriac and potato and cook, stirring, for 2 minutes. Add the wine, increase the heat and bring to the boil. Continue boiling until absorbed. Turn down the heat, add the hot stock and cook for 15 minutes − the risotto should be a little soupy when done. Stir through the mascarpone and parmesan and season with salt and freshly ground black pepper.</li> <li>To make the meatballs, put the mince in a bowl with the breadcrumbs, thyme, lemon zest, salt and pepper and mix well with your hands. Shape into 5cm balls and refrigerate until needed. Heat the oil in a frying pan and add the balls. Cook for about 8 minutes, shaking them around the pan, until golden and cooked through. Remove to a warm plate. Add the jus or stock to the pan and bring to a rapid boil, scraping the bottom of the pan. Boil for 3-10 minutes until thickened (stock will require longer boiling). Stir in the lemon juice and parsley then return the meatballs to the pan to warm through.</li> <li>Serve over the celeriac risotto.</li> </ol> Written by Fiona Smith. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bacon-and-chorizo-pappardelle/">Bacon and chorizo pappardelle</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bacon-and-egg-tarts/">Bacon and egg tarts</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a>

Food & Wine

Marco Pierre White’s perfect risotto and arancini

"People just rush things," says Marco Pierre White, talking of course, about those times in the kitchen when we get impatient with risotto. "You don't have to ladle in the stock one by one, but you do need to give things time to settle. For example, you shouldn't immediately stir through the butter, you need to put it on and give it a minute to rest. A good risotto comes at the end of a number of steps done well." He tackled the risotto issue head on in MasterChef Australia, because of the TV show's famous curse – that of the sloppy risotto which seems to send every contestant who cooks it straight home. And while it seems there are no shortcuts to a great risotto, Pierre White does have trade tricks. "If you can't cut an onion fine enough, use a grater and grate it," he says in that purposeful voice. "You don't want chunks of onion through the risotto. I do the same when I'm cooking bolognese at home, I'll grate the onion, carrot and celery. Also, we've been taught to use a wooden spoon to stir, when actually a spatula is much better for this dish." Here is his foolproof risotto recipe, with enough left over to make everyone's favourite arancini balls. Risotto Serves: 4 (plus leftovers for arancini, recipe below) Ingredients: For the white beef stock <ul> <li>500g beef bones, cut small</li> <li>5L water</li> <li>1 bay leaf</li> </ul> For the risotto <ul> <li>1.6L white beef stock</li> <li>1g saffron</li> <li>135g unsalted butter</li> <li>2 tbsp. olive oil</li> <li>1 onion, grated</li> <li>1 garlic clove, crushed</li> <li>400g superfine rice</li> <li>125ml dry white wine</li> <li>40g parmesan cheese, finely grated, plus extra to garnish</li> </ul> Method: <ol> <li>For the white beef stock, place all ingredients into a large, heavy-based pot over low heat and cover with a lid. Simmer for three hours.</li> <li>Remove from heat and strain stock liquid through a fine sieve lined with muslin cloth into a clean bowl. Allow liquid to cool, then skim surface with a ladle to remove any fat.</li> <li>For the risotto, place 1.6 litres of the white beef stock into a large, heavy based saucepan and bring to the boil. Reduce heat to a simmer, add saffron and cover with a lid to infuse for five minutes.</li> <li>Place a medium-sized, heavy-based saucepan over low heat. Add one tablespoon of the unsalted butter and olive oil. Add onion and garlic and cook, without browning, until soft.</li> <li>Add the rice and stir until all grains are coated with oil and have slightly warmed.</li> <li>Deglaze the saucepan with white wine then stir continuously until all liquid has been absorbed.</li> <li>Add in half of the white beef stock to the rice saucepan and stir continuously to prevent rice sticking to the base of the pan. When the liquid has reduced, add another quarter of the stock. When all liquid has been absorbed add remaining stock. Cook for a further five minutes or until rice is cooked and a creamy texture is achieved, adding small amounts of water if necessary. </li> </ol> To finish the risotto, stir through remaining unsalted butter and parmesan. Serve with a sprinkle of grated parmesan. Arancini Makes: 10 Ingredients: <ul> <li>350g leftover risotto, cold</li> </ul> Crumb mix <ul> <li>35g plain flour</li> <li>Salt and pepper, to season</li> <li>2 eggs, lightly beaten</li> <li>100g panko breadcrumbs</li> <li>1.5L vegetable or canola oil, for deep-frying</li> </ul> Method: <ol> <li>For the arancini filling, line a baking tray with baking paper. </li> <li>Divide cold risotto mixture into 10 even portions and roll into balls. Place balls onto lined tray and set aside in the fridge for 20 minutes to firm up.</li> <li>Meanwhile, prepare the crumb mix by placing flour into a medium sized mixing bowl. Season with salt and pepper and set aside.</li> <li>Place lightly beaten eggs in a medium sized bowl and set aside next to the flour mix.</li> <li>Place panko crumbs into a food processor and blitz to a fine crumb, transfer to a medium sized bowl and set aside next to the flour and egg bowls.</li> <li>Remove risotto balls from the fridge. Carefully roll balls in flour, ensuring they are evenly coated. Shake off excess flour and then dip into egg, allow excess egg to drip off then dip into crumbs and coat evenly.</li> <li>Once all balls are crumbed, dip balls into the egg, a second time, then coat with a second layer of crumb. Gently roll each ball between your palms to ensure crumbs are firmly pressed. Return crumbed balls to a tray lined with baking paper and place back into the fridge for 20 minutes to set.</li> <li>Heat frying oil in a medium saucepan to 180°C.</li> <li>Fry arancini in batches, until golden brown, about three to four minutes. </li> <li>Remove arancini from oil and place onto a tray lined with paper towel to drain. Season and serve.</li> </ol> Written by Nedahl Stelio. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/">Red wine lamb pappardelle</a> <a href="/lifestyle/food-wine/2016/02/vegetarian-meat-balls/">Vegetarian meat balls</a> <a href="/lifestyle/food-wine/2016/04/one-pan-lemon-garlic-chicken-pasta/">One-pan lemon garlic chicken pasta</a>

Food & Wine

Pizza risotto

Get some veggies into even the fussiest grandkids with this delicious take on a risotto that’s perfect for cool nights. Serves: 4 Ingredients: <ul> <li>1 litre vegetable stock</li> <li>2 cups water</li> <li>1 clove garlic, crushed</li> <li>2 tbsp. olive oil</li> <li>1 tsp. turmeric</li> <li>100g leg ham, chopped</li> <li>200g mushroom, sliced</li> <li>1 red capsicum, diced</li> <li>1 ½ cups Arborio risotto rice</li> <li>125g cherry tomatoes, halved</li> <li>1 cup pizza cheese, grated</li> </ul> Method: <ol> <li>Add stock, garlic and water to a saucepan and place over a medium heat. Cook for 6 minutes until simmering.</li> <li>In the meantime, add half the oil to a large saucepan placed on a medium-high heat and add ham, mushroom and capsicum. Stir regularly until capsicum is soft, then move off the heat to a plate.</li> <li>Add remaining oil and the rice to the pan and stir for 1 to 2 minutes, before adding half the stock. Stir and cook until stock is absorbed and repeat with remaining stock until the rice is cooked to preference.</li> <li>Combine ham, mushroom and capsicum and season with turmeric and salt and pepper, to taste.</li> <li>Cook until heated through, then stir in cheese. Garnish with rocket and serve immediately.</li> </ol> Note: feel free to add in any vegetables of your choice. We recommend broccoli and cauliflower for a bit of crunch. Do you have a favourite risotto recipe? Share it with us in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/michael-klim-mushroom-and-parmesan-pizza/">Michael Klim’s mushroom and parmesan pizza</a> <a href="/lifestyle/food-wine/2016/04/red-wine-risotto-with-duck-mushrooms/">Red wine risotto with duck and mushrooms</a> <a href="/lifestyle/food-wine/2016/03/risotto-balls/">Risotto balls</a>

Food & Wine

Red wine risotto with duck and mushrooms

Full of delectable flavours from mushrooms, herbs and red wine, this risotto is tossed with carrots, celery, thyme and slices of tender duck to make this spectacular supper dish. Ingredients: <ul> <li>2 tbsp butter</li> <li>1 onion, finely chopped</li> <li>2 carrots, fnely chopped</li> <li>2 celery sticks, finely chopped</li> <li>Thyme sprig. Leaves picked</li> <li>300g risotto rice</li> <li>300ml red wine</li> <li>1.4l chicken stock, hot</li> <li>About 175g leftover duck, shredded</li> <li>200g pack chestnut mushroom, thickly sliced</li> <li>Handful flat-leaf parsley, chopped</li> </ul> Method: <ol> <li>Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Add the wine and let it reduce to almost nothing.</li> <li>Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium – too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.</li> <li>Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/12/roast-duck-with-plum-compote/">Roast duck with plum compote</a> <a href="/lifestyle/food-wine/2015/11/slow-cooker-pulled-pork/">Slow cooker pulled pork</a> <a href="/lifestyle/food-wine/2015/10/mushroom-risotto/">Mushroom risotto</a>

Food & Wine

Risotto balls

These risotto balls bring together a range of rustic flavours from the old country. They serve as the perfect appetiser, or a dish in their own right. Makes: 10 – 12 risotto balls Ingredients: <ul> <li>500g cold, cooked risotto</li> <li>100g fior di latte mozzarella, cut into 2cm cubes</li> <li>Half cup leftover ragu or stew</li> <li>2 eggs, beaten</li> <li>2 cups fine breadcrumbs</li> <li>Oil for deep frying</li> <li>Freshly grated parmesan for serving</li> </ul> Method: <ol> <li>Take 40 grams to 50 grams of risotto and roll into a ball in your hands.</li> <li>Poke your finger into the centre, stuff in a little mozzarella and ragu, and close up the hole. (You can do up to this stage beforehand then refrigerate until needed.)</li> <li>Roll each ball in beaten eggs, then in breadcrumbs until coated.</li> <li>Heat the oil until it turns a small cube of bread nicely brown in about 30 seconds.</li> <li>Fry the risotto balls in small batches for 4 minutes to 5 minutes or until golden.</li> <li>Drain and serve with a little extra grated parmesan.</li> </ol> First appeared on <a href="http://www.Stuff.co.nz" target="_blank">Stuff.co.nz</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/">Chicken, mushroom and macadamia stir-fry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/slow-cooker-pulled-pork/">Slow cooker pulled pork</a>

Food & Wine

Mushroom risotto

Packed full of velvety mushroom, this warming risotto is sure to be gobbled down by the whole family. Serves: 4 Ingredients: <ul> <li>400g Portobello and white mushroom, sliced</li> <li>1 litre hot vegetable stock</li> <li>2 tablespoons olive oil</li> <li>1 brown onion, finely chopped</li> <li>1 ½ cup Arborio rice</li> <li>½ cup white wine</li> <li>2 cloves garlic, sliced</li> <li>Salt and pepper, to season</li> <li>Shaved parmesan, to garnish</li> </ul> Method: 1. Heat butter in large saucepan over medium to high heat. Add mushrooms and cook for three minutes or until soft. Set aside. 2. Add oil to pan and cook onions and garlic for one minutes. Add rice, stirring until coated with oil. Pour in wine, stirring until absorbed. Gradually add stock in increments, continuously stirring until stock is absorbed and rice is tender, around 15 minutes. 3. Remove from heat and stir in mushrooms. Season well with salt and pepper. Garnish with parmesan and serve. Related links: <a href="/lifestyle/food-wine/2015/09/mushroom-and-spinach-frittata/">Mushroom and spinach frittata</a> <a href="/lifestyle/food-wine/2015/05/minestrone-soup/">Minestrone soup</a> <a href="/lifestyle/food-wine/2015/05/homemade-naan-bread/">Homemade naan bread</a>

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The best way to make a delicious butternut barley risotto

Bright and tasty beetroot risotto

Cauliflower risotto

Pumpkin risotto with bacon and parmesan cheese

Chicken, thyme and lemon meatballs with celeriac “risotto”

Marco Pierre White’s perfect risotto and arancini

Pizza risotto

Red wine risotto with duck and mushrooms

Risotto balls

Mushroom risotto

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