Your favourite risotto?

[KatieRabbit]

Does pumpkin go mooshy in risotto? As in blended through it?
Does anyone freeze risotto?
And finally, where do you buy truffle oil from? What sort of taste does it have- earthy? We don't have fancy shops near here so can't imagine where I would find it?

[luna moth]

Pumpkin and sweet corn (with wholegrain mustard and chives, no cheese)
Zucchini, leek and pea (serve with a pile of rocket)
Lemon, asparagus and pistachio (serve with a dribble of carmelised balsamic)
Broccoli and stilton

But I can never ever go past a good mushroom risotto. Gotta be my fave.

My mum freezes risotto. Especially the broccoli one.

[suse]

Does pumpkin go mooshy in risotto? As in blended through it?

When I use roast pumpkin I add it when serving otherwise yes, it would go pretty mushy.

[Rouge]

I have made pumpkin risotto with pumpkin puree and roast pumpkin, the roast pumpkin you stir through at the end the puree you add with the stock and it creates a creamy pumpkin risotto, really yummy topped with chicken kiev, passata and parmesan (or eggplant fritters passata and parmesan).

Truffle is like a parmesan mushroom flavour its the only way I can describe it.

[Junglemum]

Roast pumpkin, spinach and goats cheese. (Merediths dairy marinated- YUM!) i roast the pumpkin, add half in the middle and half at the end, that way some stays chunky and some dissolves.

Beetroot and goats cheese. mmmmmmmmm

[littlelara]

Chicken, bacon and mushroom.
Have never tried truffle oil. some of yours sounds so fancy!