Grilled prawns with vegetable risotto

The weather outside is dreadful, the forecast is something frightful etc etc ... I am really hoping that the predicted torrential rainfall doesn't result in further floods.  But, in the meantime, tried to capture some sunshine with the help of frozen prawns and some tasty seasoning.

olive oil
chopped onions
crushed garlic
italian herbs
green beans
arborio rice
white wine
stock - made from organic vegan bouillon
frozen peas

king prawns

1.  Sautee onions in olive oil, until nearly soft.
2.  Add crushed garlic, a good pinch of herbs and some chopped green beans.  Stir about a bit.
3.  Add a good handful of arborio rice and stir in the pan until every grain has a light coating of oil.
4.  Chuck in a glassful of white wine, simmer.
5.  Add stock, made up from stock powder and hot water, a ladle at a time, letting it simmer and absorb into the rice.
6.  Heat a tiny amount of olive oil on a griddle pan.
7.  When the rice is just before al dente (ie. just under done, should take about 10 minutes from first addition  of stock) chuck in a handful of frozen peas.
8. Griddle the prawns on the hot pan - a couple, or three, minutes per side (from frozen) should do it.  Should you be lucky enough to have fresh prawns it would only take a minute or so each side.
9.  When risotto is done turn off the heat - it will enjoy resting and soaking up the juices for up to about 10 minutes.
10.  Serve risotto, top with prawns and scoff.

Tonight we had a risotto sceptic, and a prawn sceptic ... but clean plates (and seconds) all round.

Fennel, red pepper and lemon risotto

Olive oil
Onion
Celery
Fennel
Red pepper
Garlic
Arborrio rice
White wine
Stock
Parmesan
Frozen peas

1.  Sautee chopped celery and onion in olive oil.
2.  When a little soft, add the chopped fennel and red pepper.
3.  Add rice and stir until each grain is covered in a film of oil.
4.  Add garlic, white wine and stock gradually, stirring frequently.
5.  Keep adding stock, seasoning and stirring until rice is very nearly cooked.
6.  Stir in grated parmesan and a handful of frozen peas.
7.  Serve - garnish with baby kale and parmesan shards.

Smooth, silky and comforting - with a nice fresh edge from the aniseed fennel and lemon.

Asparagus risotto with roast tomatoes

Very thrilled to get asparagus in the veg box.  But it's also a school night, so no real desire for multiple courses (ie. asparagus luxury as a starter) but wanting to use it at its best.  The other fresh organic veg also coming to the party - delicious but showcasing the asparagus.

olive oil
1 red onion finely chopped
crushed garlic
risotto rice - a big handful
Italian herbs
red pepper, diced
green beans, cut into in bite sized pieces
about 3/4 litre
bunch of asparagus - stem cut into 2ish cm pieces, spears left whole
80g parmesan, grated

Roast tomatoes

olive oil
tomatoes
sale

So, start with the tomatoes - roast in a little olive oil with salt in a medium oven.  For 40 minutes + ... just bring them out when the risotto is finished.

Risotto

1.  sautee onion in olive oil (and celery and/or carrots finely diced,  if you have them) gently for about 6 minutes
2.  Add rice, turn until every grain is coated.
3.  Add herbs, garlic and vegetables and some stock.
4.  Stir, simmer, add stock etc.  When nearly done add asparagus spears.
5.  After another couple of minutes, turn off heat, stir in parmesan, and leave to sit for a couple of minutes.

Serve, scoff.

Broad bean, courgette and petit pois risotto, with a green salad

Broad beans - what a labour of love! Fortunately, I had someone here handy who enjoys the peace of double shelling them - so I exploit it :).

So, recipe ...

Olive oil
2 spring onions, chopped
Crushed garlic
risotto rice
large bag of broad beans, double peeled to a small handful of green gems
1 courgette, diced
Italian herbs
white wine
vegetable stock
frozen petit pois
grated fontina and parmesan
lemon zest, juice of lemon
seasonning, specially black pepper

Salad

olive oil
garlic
lemon juice
salt and pepper
spring onion, sliced thinly
radish, sliced
cucumber (small amount, diced)
cos lettuce, sliced to about 1 inch pieces

1.  Put the salad dressing ingredients in the bottom of big bowl, whisk together.  Chuck on onion, radish and cucumber.
2.  Sautee onion briefly in olive oil.  Add diced courgette, crushed garlic, and toss in oil for a few seconds.
3.  Add risotto rice, and stir until each grain is finely coated in oil.  Shake in herbs.
4.  Add a glass of white wine and simmer.
5.  Add vegetable stock, simmer.  Keep adding stock and simmering for about 5 minutes - then add broad beans.
6.  Carry on adding vegetable stock and simmering until nearly dry until rice is nearly done.
7.  Add a handful of frozen peas and another ladle of stock.
8.  After 2 minutes, turn off the heat, stir in cheeses and let the rice suck up the final juices for 5 minutes.
9.  Sprinkle on lemon zest and squeeze in lemon juice.
10.  Serve, with a good grinding of black pepper.
11.  Chuck shredded lettuce onto salad and toss - serve with risotto.

Summery and delicious.  Made me feel better after a few days of grim viral bleaugh-ness.

Butternut squash and carrot risotto

The last of the veg box after the holiday weeks - onion, butternut squash, a few carrots and some tomatoes... so here it is - butternut squash and carrot risotto.

olive oil
1 onion
2 cloves garlic
1/2 butternut squash
4 carrots
arborio rice
cumin seeds
6 tomatoes
balsamic vinegar
turmeric
veg stock
grated parmesan

1. Saute chopped onion until a bit soft.  Add in crushed garlic, finely diced butternut squash and carrots - turn over in the olive oil.  Cook for about 5 minutes.
2.  Add rice and cumin.  Turn over in the oil.
3.  Add grated tomatoes and a splash of balsamic, and a pinch of turmeric (saffron if you have it hanging around).
4.  Keep adding veg stock and turning over, and stirring until rice is cooked - about 15-20 minutes.
5.  Chuck in grated parmesan.

I think this would serve about 5 - and I think it cost about 80p a portion.  We had it the following night, fired as fritters with some cabbage - even more delicious.

Chicken and chorizo paella

Tired and emotional today. Without any liquid assistance I stress, just life, stresses and pressures. So, when I got home at 7 ish -I wanted something which wouldn't take too long, BUT was comforting, nutritious and had enough flavour to beat .. Steam it and eat it... So, remembering I had chorizo, and a chicken breast... Da dah! Chicken and. Chorizo paella. I have had a substantial bowlful, and I fully expect to pack at least 3 portions into pots for lunches...

Olive oil
I onion, chopped
2 inches chorizo, skinned & chopped
Celery .. 1 inch of bunch chopped, or 2 stalks, chopped
Red pepper chopped
2cloves garlic, crushed
1 chicken breast, in bite sized pieces
Rice -I used arborio.. But, whatever suits you
Stock, chicken in my case
Green beans
Mushrooms
Tin chopped tomatoes
Black olives
More water
Seasoning & chili flakes, to suit


Chuck onion and chorizo into big frying pan/Arellano pan/ shallow sauce pan.. And sautéed, add celery, stir. When chorizo starts releasing oil, keep heat up and start adding other ingredients. Stir so nothing burns. When nice and hot, chuck in chicken bits, and stir so they start coking on the outside, a tiny bit of colour is what you are looking for. Then chuck in rice, and stir until every grain has a tiny covering of yummy coloured oil. Chuck in stock, and other veg. Chuck in a little bit more than you think, stir.. Make sure nothing s sticking and keep the heat up. After a few mins stir again, add tin of chopped tomatoes, good sprinkle of chili flakes, and sliced black olives (if you like them). Stir, simmer. Don't fuss with it... Let it simmer over a low ish heat.. OK, stir gently, using spatula or similar to ease bits off the bottom of the pan which are in danger of sticking, otherwise try to leave it alone. When rice is done.. About 20 mins.. Taste it... And it's still a bit saucy turn heat off, and let it suck up juices for 5 minutes. Scoff. Obviously fresh parsley and zest of lemon would be a wonderful livened at the end.. But, come on.. It's a school night!