Risotto

I love risotto.  I make it once a week.  There's a myth that it's time consuming and faffy to make.  Maybe the proper way cheffy way is but I've developed a cheat's method that doesn't involve adding hot stock a ladle at a time and stirring constantly to get that starchy creamy effect.  My risotto starts off vegetarian to suit my veggie teen then I add or serve it with meat, fish or vegetables.

Risotto with Salmon

Red Onion Risotto with Aubergine

Chicken Risotto

Basic Risotto

1 large onion, diced
2 cloves garlic, chopped finely
2tbsp olive oil
25g butter
150g arborio rice
2 tsp stock powder
1 glass of white wine (optional but nice)
large handful of peas and/or sweetcorn
full kettle of boiling water
150ml of cream
50g to 100g strong cheese, grated

Melt the butter and oil together in a non stick wok
Add the onion and gently soften for 5 mins
Add garlic and stir
Add rice and stir
Fry gently until the rice is well coated with oil/onion mixture and sizzling
Add wine if using
Stir until there is no liquid left.

Now here's the cheat's way.  Normally you would add a ladle full of stock at a time, stirring until it was absorbed.  Then repeat, repeat, repeat until the rice was soft.  I just add half a kettle of boiling water to the pan with the stock powder.  And stir.  Let it simmer for about 10 mins.

The pan is non stick so the rice shouldn't stick to the bottom but stir it regularly until most of the water is absorbed.  Taste the rice.  If it's still hard add more boiling water.

Add the peas/sweetcorn
Simmer until the water is absorbed and the rice is tender.
Add the cream and cheese.
Stir well and serve with your chosen meat/fish or just on its own.

Rosotto is meant to be sloppy but make sure most of the water is gone before adding the cream.  I've also used yoghurt, creme fraiche and Carnation milk(!) when I had no cream.  And you can use any kind of cheese you fancy.

I always make more than I need so I have leftovers!!  It reheats well with a little water added.  But I tried a new way with leftover risotto this week. 

Risotto Cakes

100g of leftover risotto

2 eggs

dried breadcrumbs

Add 1 beaten egg to the risotto and mix well

Shape into patties

Dip patties in the second beaten egg and then dip in breadcrumbs (very messy but fun!!)

Fry gently in a little oil until golden on both sides and hot

Delicious!

I'd love to have a go at making arancini which are risotto balls with a piece of cheese in the middle.  They're also dipped in egg and breadcrumbs but then deep fried.  At present I don't have a deep fryer but maybe one day.

Leftovers

Two recipes that used up some fruit and veg lying around.  The bananas were squishy and black.  The carrots and peppers were leftover crudities.  The banana loaf is an old handwritten recipe I've used for years.  Measurements are imperial, not metric. 

Banana and Cranberry loaf

6oz self raising flour (sifted)
5oz butter (softened)
4oz caster sugar
3 eggs (beaten)
2 or 3 ripe bananas (mashed)
2oz dried cranberries (or any dried fruit)

Cream butter and sugar until light and fluffy
Add eggs a little at a time, adding a spoonful of flour to prevent curdling
Add bananas and cranberries
Fold in flour
Pour into a greased loaf tin
Bake at 190C or baking oven for 40 mins until middle is firm (skewer test)
If it needs longer cover top with tin foil and bake for another 10 mins
Cool on a wire rack

I use paper liners from Lakeland, saves a lot of faffing with greasing tins and it looks nicer if you're giving it to someone

Carrot and Red Pepper Soup

Approx 3 carrots, 1 red pepper and 1/2 yellow pepper cut into sticks
Approx 25g red lentils
3/4 litre veg stock
1/2 tsp crushed chillies

Add everything to a pan and bring to the boil
Simmer until carrots are soft
Blitz until smooth
Serve with a dollop of yoghurt

Welcome!

Welcome to my new blog about one of my favourite things.  Food!!  I love to cook and I love to eat!  I've been feeding an active sporty family for many years and know how to cater for vegetarians and food intolerances.  And in the current economic climate, food needs to be cheap, filling and packed with goodness.  So for my first offering I give you 2 different types of soup.  Leek and Potato (2 versions) and Roast Tomato and Lentil.  Both made this morning to use up bits of veg lurking in the bottom of the fridge.

Leek and Potato Soup (chunky)

2 large leeks, washed and sliced

3 large potatoes, peeled and diced

1 large onion, diced

2 litres vegetable stock

Add vegetables and stock to a large pan and bring to the boil. 

Simmer for 15-20 minutes until the potato is soft (depends on size of potato chunks)

Serves 4 to 6

Suitable for vegetarians/vegans but could also be made with chicken stock.  Add some chunks of cooked chicken at the end of cooking.

Leek and Potato Soup (smooth)

Following the above recipe, once the potatoes are soft use a stick blender to blitz the soup until it's smooth.  Don't over process as the potatoes can make the soup gluey!  Serve with a dollop of yoghurt/creme freche/cream.

Roast Tomato and Lentil

300g tomatoes, roughly chopped

1/2 tbsp olive oil

pinch of dried Italian herbs

2 medium carrots, diced

50g red lentils

1 litre vegetable stock

Put tomatoes, oil and herbs in a small roasting dish and roast for 20-30  minutes or until the edges of the tomatoes are starting to crisp.

Add all the ingredients to a pan and simmer until carrots and lentils are soft (usually about 15 mins)

Using a stick blender, blitz until smooth.

Serves 2

Suitable for vegetarians/vegans

The above recipe also works well with a can of chopped tomatoes.  Just skip the roasting stage and put everything straight into a pan.

Enjoy!