Warm up your Spring picnic with one of these moreish risottos (sponsored post)

Move over, cheese sandwiches and sausage rolls, because this picnic is reserved for my mate risotto. 

I don’t want to seem harsh, but really, we’re living in the 21st century – we don’t need finger food for picnics anymore (although that’s not to say we don’t like  you, sandwiches and sausage rolls), because we  now have an invention that puts the P into practical picnics: the vacuum flask.


Picnics changed forever once the vacuum flask entered the scene. No longer restricted to soggy sandwiches and hot weather, picnics could be warming. This was a critical moment for outdoor eating, and I simply couldn’t imagine my country walks and picnics without my trusty vacuum flask by my side.

But apart from soup, tea, coffee and hot chocolate (otherwise known as “The Four”), you couldn’t really add much else that was warming to your picnic. That was, until the food flask was born.


I had lost faith in food flasks after trying a few that just about kept the food from going stone cold. But last month, I decided to get the Food Jar by Sigg, and I can tell you, I’m in love.

You can heat your food at seven in the morning and have a hot lunch at one in the afternoon. You can sit outside in a chilly breeze whilst warming your insides with a steaming risotto. You can flabbergast your picnickers with a hot rice pudding. Basically, your picnics just got a whole lot more creative.

My Sigg Food Jar is the smaller version – it is so light and nifty, perfect for the working picnic lunch. But the larger ones are ideal for sharing food with your picnickers.


This spring, why not baptise your food flask with one of these two steaming, yet refreshing, risottos?

Risotto is my go-to dish at any time of the year, and I have a hefty list of risotto recipes to choose from, but these two risottos are undoubtedly my favourite.

Chorizo, sweetcorn and bacon risotto


Ingredients (4 portions)


250g arborio rice
2 knobs of butter
2 fat garlic cloves, crushed
1 large onion, finely chopped
100g chorizo, peeled and cubed
8 rashers of streaky bacon
125ml red wine
1 chicken stock cube
1/2 400g tin tomatoes
1/2 tsp smoked paprika
Handful of parmesan
Small tin sweet corn (200g)

  1. Fill the kettle and put it on the boil. Put a large, thick-bottomed pan on a medium heat and melt a small know of butter inside. Roughly chop the bacon and add to the pan. One the bacon is starting to cook, add the chorizo. Keep it on the heat, stirring about for 5-10 minutes until cooked. Scrape off into a bowl.
  2. Put the pan back on the heat and drop in a nice dollop of butteIMG_20180421_214515_303r. Add the onions and garlic until they are softened and aromatic – about 5-10 minutes.
  3. Turn up the heat slightly and add the rice to the pan. Leave the rice to heat up for a few minutes (without burning), stirring all the while, then add the glass of red wine which should bubble up nicely.
  4. Once the wine is absorbed, go in with the chopped tomatoes, the stock cube, and add some of the boiling water so you can just see it above the rice. Keep adding small bouts of the boiling water every time the rice absorbs it, until you have the risotto texture you want.
  5. Add the bacon, chorizo, sweetcorn, parmesan and smoked paprika. Once everything is hot, it’s ready.

Mushroom risotto


Ingredients (4 portions)

250g arborio rice
50g porcini mushrooms
Knob butter
2 fat garlic cloves, crushed
1 medium onion, finely chopped
1 celery stick, finely chopped
300g mixed mushrooms, roughly chopped
1 tsp thyme leaves
100ml dry white wine
1 stock cube (chicken or vegetable)
Handful parmesan

  1. Put the porcini mushrooms in a large bowl and pour over 1 liter of hot water. Leave for 20 minutes.
  2. Put the kettle on the boil and heat the butter in a large, heavy-bottom pan on a medium heat then add the garlic, onion and celery and cook until aromatic and soft.
  3. Lift the porcini mushrooms out of the bowl reserving the liquid, then chop them with the fresh mushrooms and add them to the pan along with the tyhme and cook for a further 5 minutes.IMG_20180421_214250_227
  4. Once the mushrooms are cooking well, add the rice, and stir around. Splosh in the wine and, once that’s bubbled away and been absorbed, add the stock cube along with around 1/3 of the reserved liquid, stirring all the while.
  5. Once the liquid has been absorbed, add the next bout of reserved liquid and, once that’s been absorbed, repeat again. If the risotto is still too crunchy for your liking, add boiling water until it reaches the texture you like.
  6. Now it’s ready to be popped inside your food flask for your lunch in 8 hours time!



  1. Pingback: My five-day lunchbox saga | Pick•Nic
  2. thehomeplaceweb · June 6, 2018

    I don’t like risotto but that food flask sounds interesting….I will have to check it out….don’t know if we have that brand here in Canada. When I was working I would take soup to work everyday……even if nothing else went right at work that day I was guaranteed one small pleasure….

    Liked by 1 person

    • Marguerite · June 6, 2018

      I know, that’s what I love about packing a nice lunch for work- even if everything else goes wrong, at least you have something to look forward to! I love my sigg thermos, check it out online and see if you can get it – I live by mine! I put meatballs and rice in there the other day, still hot when I ate it 5 hours later!

      Liked by 1 person

  3. Pingback: An Autumnal brunch on Hampstead Heath + 2 dairy-free recipes. | Pick•Nic

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