Evie’s Favourite Creamy Mushroom Risotto

I look after 2 gorgeous cherubs and Evie's favourite dinner is "Jacqui's Creamy mushroom Risotto!".  Her delight and enthusiasm make it worth the little effort that is required to cook this for them. 

Evie's Favourite Creamy Mushroom Risotto

Ingredients: 

1 onion, finely chopped

A dash of mixed herbs

A flat teaspoon of garlic

1/2 punnet mushrooms, sliced

1 cup Risotto rice

1 stock cube

4 cups boiling water

1 heaped tablespoon phelidelphia cream cheese. 

Method:

1. Fry the onion in a bit of oil.

2. As it starts to catch add the herbs and garlic and sauté until soft. 

3. Add the mushrooms and cook until soft and squishy. 

4. Add the rice and stir until all liquid is absorbed. Boil the kettle and prepare stock with one of the 3 cups of water. 

5. Add half a cup of stock and stir until it's absorbed, and then add the other. 

6. Truth is I don't stand watching the pot, I'll now add the remaining liquid and close with a lid, reducing the heat to a simmer. There are little ones waiting for me to read to them!  ;)

7. After about 20 minutes you can switch it off, give it a good stir and leave it to stand. 

8. When you're ready to dish up, add a heaped table spoon of Philadelphia cream cheese or crème fraiche and stir this through. 

9. Serve with yummy tender baby peas

Serves 2 munchkins, twice. 

Asparagus, Celery, Pea and Bacon Risotto

This recipe for Asparagus, Celery, Pea and Bacon Risotto is another gem of a recipe from Claire! I've never been a huge fan of Asparagus, but this recipe has got me hooked! Try it! You might just be converted :) The pea and bacon combo is the bomb!



Asparagus, Celery, Pea and Bacon Risotto

Ingredients:
1L Chicken Stock
200g Celery, sliced (or an onion will do
150g Streaky Bacon, sliced
Olive Oil
400g Rice
75ml Dry white wine
350g Asparagus (I like the fresh baby green ones) cut into 2 cm pieces, reserving the heads
150g Frozen Peas
100g Parmesan Cheese (DF: Omit the cheese)

Method:
1. Saute celery and bacon in oil. (optional: reserve the bacon to sprinkle on top when serving)
2. Add rice and cook for 2 min.
3. Add rice and 1 ladle of stock at a time, giving it time to absorb each ladle, (Half way, add the asparagus and peas.)...until all the stock is used up.
4. Heat a griddle pan until smoking and sear asparagus heads until a bit charred.
5. Serve the risotto with Asparagus heads Bacon and Parmesan sprinkled on top.

DELISH!!!

Serves 4-6

Beetroot Risotto with Summer Greens

I've inherited this recipe for Beetroot Risotto from my good friend Claire who is a whiz in the kitchen as well as in the garden. I had a lot of fresh Beetroot growing and she had the perfect dinner for me to make with it. My family absolutely loves this dish, which I really appreciate as Claire's Hubby isn't a fan, so she has to wait for him to be out of town to make it. Don't be tempted to go without the lemon, it's a MUST!

Beetroot Risotto with Summer Greens

Ingredients:  Serves 4                                    Serves 6
1 1/2 L Chicken or Vegetable Stock                (2l) (4 tsp stock powder in boiling water)
3T Butter or Olive Oil                                    (4T)
1 Medium Onion Diced                                  (2)
350g (2C) Arborio Rice (can also be regular)    (3C)
125ml White wine                                          (180ml)
2 T Fresh chopped Parsely (or 1 dried)
2 T Fresh chopped Basil (or 1 dried)
3 Medium Beets, peeled and grated                  (5)
3 Handfulls spinach, finely sliced                      (4)
Salt & Pepper to taste
Grated peel and juice of 1 lemon                       (1 1/2)
Freshly grated Parmesan cheese to serve (DF: Omit the cheese)

Method:
1. Bring the stock to a simmer. (or mix stock powder with boiling water.)
2. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. 
3. Add the rice, stir to coat well, cook for 1 minute. 
4. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. 
5. Add 500ml stock, cover, and simmer until the stock is absorbed. 
6. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. 
7. Before the last ladle, add the beet greens or spinach. 
8. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.

oh and expect PINK!