By Jenny White
Arborio is the classic risotto rice from the north Italian region of Piedmont. It is probably the best all-rounder for cooking. It is a medium- to long-grain rice that can absorb a lot of cooking liquid yet still retain a good ‘bite’ when fully cooked.
Pumpkin risotto with crispy sage
Butternut squash risotto
Leek risotto with parmesan crisps
Beetroot risotto cakes
Veggie kedgeree
Arancini with tomato and olive tapenade
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