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	<title>leannes.cooking &#187; risotto</title>
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		<title>Thai Chicken &amp; Jerusalem Artichoke Risotto</title>
		<link>/?p=2497</link>
		<comments>/?p=2497#comments</comments>
		<pubDate>Thu, 18 May 2017 05:51:59 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Arborio rice]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Jerusalem artichokes]]></category>
		<category><![CDATA[kaffir lime leaves]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[risottos]]></category>
		<category><![CDATA[silverbeet]]></category>
		<category><![CDATA[Thai cooking]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2497</guid>
		<description><![CDATA[Risotto is very easy to make and a great way of putting together your favourite ingredients and flavours to create an impressive meal, all in one pot and enough to feed a crowd! This can be made a day ahead and reheated. I have used traditional risotto rice (Arborio) but you could substitute for orzo which &#8230; <a href="/?p=2497" class="more-link">Continue reading <span class="screen-reader-text">Thai Chicken &#038; Jerusalem Artichoke Risotto</span></a>]]></description>
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		<title>&#8220;The Works&#8221; (Pearl Couscous) Risotto</title>
		<link>/?p=906</link>
		<comments>/?p=906#comments</comments>
		<pubDate>Mon, 20 Jul 2015 05:36:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anardana]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[beetroot]]></category>
		<category><![CDATA[broad beans]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[ground pomegranate seeds]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=906</guid>
		<description><![CDATA[I&#8217;ve called this &#8220;The Works&#8221; Risotto, because I literally looked in the fridge/freezer and the cupboard and used what was available &#8211; ingredients that I thought would work well together. Risotto&#8217;s are fun to make because you can be inventive with your choice of ingredients. I used pearl couscous in the very first recipe I &#8230; <a href="/?p=906" class="more-link">Continue reading <span class="screen-reader-text">&#8220;The Works&#8221; (Pearl Couscous) Risotto</span></a>]]></description>
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		<title>Mushroom &amp; Celery Adobo Risotto</title>
		<link>/?p=678</link>
		<comments>/?p=678#comments</comments>
		<pubDate>Sat, 04 Jul 2015 09:26:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[adobo]]></category>
		<category><![CDATA[arborio]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=678</guid>
		<description><![CDATA[I love the combination of flavours in classic Filipino adobo dishes (see Pickled Pork Adobo with Coconut Sauce), so have created an adobo risotto which can be eaten on its own or served as a side dish (pan fried fish fillets would be a perfect match). As with all my recipes, adjust the quantity of chilli &#8230; <a href="/?p=678" class="more-link">Continue reading <span class="screen-reader-text">Mushroom &#038; Celery Adobo Risotto</span></a>]]></description>
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		<title>Thai Leek &amp; Kale Risotto</title>
		<link>/?p=355</link>
		<comments>/?p=355#comments</comments>
		<pubDate>Sun, 10 May 2015 20:30:42 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=355</guid>
		<description><![CDATA[I used brown rice for this risotto, but this does take a much longer time to cook than arborio rice and even when all the liquid has been absorbed it is still a little too al dente for my taste, so if you don&#8217;t fancy your rice with so much &#8220;crunch&#8221;, I would suggest you use arborio &#8230; <a href="/?p=355" class="more-link">Continue reading <span class="screen-reader-text">Thai Leek &#038; Kale Risotto</span></a>]]></description>
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		<title>Kale, Corn &amp; Salmon (Pearl Couscous) Risotto</title>
		<link>/?p=1</link>
		<comments>/?p=1#comments</comments>
		<pubDate>Wed, 25 Feb 2015 05:03:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Generally speaking risotto is made from rice, but I have chosen to make my risotto using pearl couscous.  This versatile Mediterranean toasted pasta is made from wheat flour and readily absorbs liquids while remaining al dente. You will get far superior results if you use a fresh corn cob and my preferred way to cook fresh &#8230; <a href="/?p=1" class="more-link">Continue reading <span class="screen-reader-text">Kale, Corn &#038; Salmon (Pearl Couscous) Risotto</span></a>]]></description>
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