Frittatas are a healthy option for all meals at breakfast, lunch and dinner. This one has beetroot, mushrooms, zucchini, spinach and feta however you can mix up your ingredients. Simmer the eggs slowly and remember to place under a hot grill to give that golden finish.
I love cooking risotto because there are so many variations. This mix includes button, swiss and porcini mushrooms. Take your time with risotto, the slower it simmers, the better it tastes. Place your dried porcini mushrooms in boiling water to bring them back to life and use the liquid to cook the risotto along with your stock. Be careful with how much porcini liquid you use as it be quite over powering.
Drizzle with olive oil and garnish with fresh parsley to serve.
The best risotto usually only has two key ingredients. Italian cooking is always simple and that’s why I love cooking it so much. This was my first time adding gorgonzola and it compliments the mushrooms nicely. The risotto also has a splash of thickened cream, another first ingredient for me. Topped with parsley and added parmesan if you like your risotto extra cheesy!