|
Posted on 03.31.05 by Administrator @ 4:13 pm Edit This
Okay, before you all write and tell me, I admit that this is not the healthiest recipe in the world! It has quite a lot of cheese and butter in it, which is what makes it taste delicious, and makes it rather fatty. I have given you the original recipe but have written in some notes on a healthier variation which I usually use Spinach & Mushroom Risotto - serves 4 100g (4oz) butter (omit this completely for a lower fat version) 2 tablespoons olive oil 1 onion, finely chopped 1 clove garlic, crushed 100g (4oz) mushrooms, sliced 450g (1lb) Arborio rice 1.5 litres (2.75 pints) hot vegetable stock salt & pepper 225g (8oz) cooked spinach, chopped 1 teaspoon dried oregano 75g (3oz) grated parmesan cheese (use less, or substitute with a fat-reduced cheese for a lower fat version of the dish) lemon wedges to garnish melba toast Heat the oil and half the butter in a large saucepan. Add the onion and mushrooms and cook for a few minutes until onions are slightly golden brown. Add rice and cook while stirring for 5 minutes. Add the stock, spinach, oregano, garlic and salt and pepper to taste. Stir and cook for 25 minutes (or until rice has absorbed all the water and is tender). Stir in remaining butter and cheese. Serve with lemon wedges and melba toast. Filed under: Vegetarian and Rice Dishes Comments: None |
|
Posted on 03.25.05 by Administrator @ 4:05 am Edit This
Well, it’s Good Friday so I hope you’re having a good time. I’m visiting my family for the weekend and staying with my brother tonight. I found this recipe in a folder of recipes I found this morning while hunting for my suitcase. I haven’t made this for ages - in fact the last time I ate it, my husband cooked it for me. It was very good, so I hope you like it too Prawn Risotto - serves 4 1 onion, chopped 2 tablespoons oil 1 clove garlic 1 red pepper, cored, seeded & diced 225g (8oz) brown rice 750 ml (1.25 pints) water salt & pepper 100g (4oz) green beans (frozen work fine) 225g (8oz) peeled cooked prawns 4 tablespoons grated parmesan cheese Heat the oil and cook the onion and garlic until soft. Add the pepper and rice and cook for 3 minutes while stirring. Pour in the water and add salt and pepper to taste. Bring to the boil, cover and simmer for 30 minutes. Add the beans and prawns but don’t stir. Cover and cook for 5-10 minutes. Once most of liquid has been absorbed and the beans are just cooked, stir in the parmesan and serve. Filed under: Fish & seafood and Rice Dishes Comments: None |
|
Posted on 03.20.05 by Administrator @ 7:43 pm Edit This
Here’s a great recipe - vegetarian too! This has been a favourite of mine since I was fifteen - I turned vegetarian and started cooking for myself at that time, although I now eat meat occasionally. I’m thirty six now and still cook this recipe regularly. Even my family, who are all meat eaters, always enjoy this risotto when they come round for a meal Vegetarian Risotto - serves four 2 tablespoons oil (I use olive oil - add a little water if it starts to stick in the pan) 1 large onion, finely chopped 175g (6oz) brown rice 3 cloves garlic, chopped 1 teaspoon salt (use less if you’re on a low salt diet, or substitute with low sodium salt) 2 sticks celery, thinly sliced 2 peppers (red, yellow or orange) cored, seeded and diced 250g (8oz) mushrooms, sliced 1 x 425g (15oz) can red kidney beans 3 tablespoons fresh parsley, rough chopped 2 tablespoons soy sauce 50g (2oz) grilled cashew nuts (if they’re salted, rinse them in a seive) Heat one tablespoon of oil in a saucepan, addonion and fry until soft. Add rice and 2 cloves of garlic. Cook for 2 minutes then add water and salt. Bring to the boil then cover and simmer for 35 minutes or until all the water has been absorbed. Heat one tablespoon of oil in a frying pan, add celery and peppers, fry for five minutes until soft. Add mushrooms and the rest of the garlic and fry for three minutes. Add the cooked rice, kideny beans, parsley, soy sauce and cashwew nuts. Heat it through until the beans are hot, then serve garnished with parsley. Filed under: Vegetarian and Rice Dishes Comments: None |
| « newer posts |