There is a move towards a healthier lifestyle and that clearly involves diet. Less red meat is being eaten and this is not only good for the body but has benefits for the environment as well. However, to cut out red meat altogether is not necessarily the best way forward. Many livelihoods rely on cattle farming and many landscapes around the globe are shaped by agricultural practices.
As chefs we can promote the idea of using less red meat in our dishes not just by offering vegetarian meals, but by treating the meat on a dish as garnish and making vegetables the star of the show.
Risotto is a good example of what we can do. With a basic risotto recipe you can add anything to enhance it. Lardons of bacon, stir fry beef, shredded chicken and even fish and shell fish. The vegetable element of risotto is equally adaptable and should be seasonal. Asparagus in spring, peas in summer, mushrooms in autumn and pumpkin in winter are good examples.
Flavour combinations are also endless. Red wine instead of white wine would go with a beef dish, tomato paste into the vegetable stock will give the rice depth of colour and a great flavour pairing with either chicken or prawns. Spices can be added either at the beginning or the end and lots of freshly chopped herbs are always welcome.
