Tonight, and indeed tomorrow night, we hand over to one of our lovely readers, Ellie Laws. Ellie has been reading for some time and offered to send us a blog post to give us a night off, but we decided that the two recipes she has sent through sounded so good we would give them the post each that they deserve, over to you Ellie for part 1, part 2 to follow tomorrow!
In admiration of Becksies daily blogging I offered up a guest post in order to let her have an evening off! I’m a mum of 3 who works part time and usually cooks from scratch. I enjoy cooking and baking especially and my aim is to pass this on to my children. I do use supermarkets but try to shop seasonally with local produce at much as I can. To help with this we have a regular weekly organic fruit and veg box delivered (along with 6 organic free range eggs).
This weeks box contents has sweetcorn 3 cobs, runner beans, spinach, carrots, red peppers onions tomatoes mushrooms and coriander. Fruit box grapes, blueberries, plums, pears and bananas! I am currently ordering a mixed seasons best box which doesn’t have potatoes, and delivers a bit of a surprise every week. I like this as its stops me getting in a rut with what I cook week in week out. I like being adventurous!
Tonight’s tea is a one pan rice dish a kind of cheats risotto!
Glug of olive oil
2 onions chopped
Handful of mushrooms sliced
3 carrots chopped
300g Risotto rice – arborio is best apparently but we’re not fussy Large handful green beans topped tailed and sliced 1litre Vegetable stock / chicken stock Slosh of white wine (optional??)
50 g Parmesan cheese grated
Make up stock if using powder/ cube with boiling water, if using home made bring to the boil.
Heat the oil
Add chopped onions and soften
Add mushrooms, soften
Add carrots then stir in the rice, until shiny from the oil/veg mix.
Add splash of white wine if using 🙂
Add 2/3rds of the stock and bring to the boil.
Add green beans and cont to simmer for 6 mins. Stirring intermittently.During this time make decision about how much more liquid you should add to get the right sticky creaminess. This time I added nearly all the stock I’d made 🙂 Finally extra good stir to add about 1/2 the Parmesan, saving the rest to be added as its served. Taste and season with salt and pepper if needed, Serve with spinach wilted in a pan with a knob of butter and some toasted pine nuts!
This went down well with everyone this evening – clean plates all ’round!