Monday, 7 May 2012

Purple Rainbows

Or red onions. Either way, aren't they lovely looking?

Dear old Bryony's away this weekend and I've been sat here trying to learn things about the Waldensians and the Cathars and the Humiliati and the Beguines and the Albigensian Crusade of 1209. 

Except I keep getting distracted by Pinterest and cooking risotto and reading blogs and generic doodling.

Not gonna lie, revision could be going better.

The risotto was pretty much perfect though. It would have been ever so slightly better with some white wine but for once we've run out...

So here's my recipe for Rocket, Red Onion and Mushroom Risotto.

What you'll need for one serving:

1 Red onion.
50 grams of Butter.
75 grams of Risotto Rice (about three handfuls).
750 millilitres of Water.
1 Vegetable Oxo cube.
1 Tablespoon of dried Rosemary.
4 Mushrooms
1 Tablespoon of fresh Lemon juice.
Fresh Rocket.
Goat's cheese.
7 mint leaves.
Salt and Pepper to season.

1. Chop up the onion. Melt the butter in a saucepan and add the onion. Simmer for two minutes while you boil the water in the kettle.

Side note: How amazing is the new Tesco Everyday Value packaging? So much more classy than the old Tesco Value stuff...


2. Add the risotto rice to the pan and stir. Pour in the water.
3. Add the oxo cube and the rosemary. Roughly chop up your mushrooms and add those too. Leave to cook for ten minutes, stirring occasionally.
4. After your ten minutes is up, add the lemon juice. If I'd had some, I would have added about a glass of wine at this point but, alas, it was not to be...
5. Keep cooking the risotto for another ten minutes or so, stirring more frequently so that the rice doesn't stick to the pan as the water evaporates. 
6. When the rice has absorbed all the liquid, take it off the heat and stir in some rocket. I used nearly a whole 6o gram pack because I love my green veg but if you're less of a fan than I am, add about a handful.
7. Chop and stir in your mint leaves.

8. Season with salt and pepper and sprinkle on goats cheese to serve.

9. Realise that, actually, you really need more goats cheese. Go back and add about half a pack. Because you're greedy like that...

Risotto could well be my favourite food at the moment. It's super simple, super tasty and very filling, without being too expensive. It's the perfect way to use up whatever vegetables you have lying around and if you have risotto rice in the cupboard you really don't need any fancy ingredients to make a filling, healthy supper.

No comments:

Post a Comment