This past week I have been fighting a head cold and the amount of ginger I have been putting in this juice has been increasing daily due to lack of sense of taste! Luckily I had tested this recipe a while back so I know how much ginger works but feel free to add more or less to your taste.
Some mornings you just need a warming, filling breakfast and this is my current go to porridge when I know I’m going to have a busy morning ahead of me. Yes it does take slightly longer than popping two slices of bread in the toaster but it is so worth it.
This porridge is a proper breakfast, a meal in itself. I actually have it for lunch or dinner sometimes too and there are many different toppings and flavour combinations you can try so if you were to have this porridge for breakfast everyday for a week you could have a different flavour each day! I’ve given some suggestions below, but use whatever you have in the cupboards or the flavours you like best, after all you’ll be the one enjoying it 🙂
I seem to be obsessing over noodles at the moment. I’m having them in a stir-fry, making noodle salads, I made this broth a few months ago and have been eating it every week now, it really is good and so quick to make.
You can use any vegetables although some may need parboiling first like carrots for instance. Even a few prawns would be nice thrown in too.
I find there is something very relaxing about making a risotto, the stirring and not rushing the dish is just such a nice feeling. Don’t get me wrong there are times when we don’t have time to stand at the hob and stir and keep a close eye on a risotto, that’s where an oven baked risotto comes in handy (I’ll be posting a recipe for one of those soon!) I do think though in this day and age everyone seems to be in a hurry and we are bombarded with information and facts from 24 hour news channels, social media updates etc that we don’t have a moment to just zone out, this is why I think I enjoy the cooking process of a risotto. Pour yourself a cup of tea or a glass of wine and just relax and enjoy cooking!
I originally was going to do a pumpkin risotto then I remembered I’m not overly keen on pumpkins however I LOVE butternut squash! You can roast the squash and rosemary ahead of time and store in the fridge for up to 2 days in an airtight container or you can roast it whilst prepping the risotto.
Four Candles Kitchen 