Rice is Nice
Parmesan and asparagus risotto
This rice recipe doesn’t sound family friendly but goes down surprisingly well with small children as well as grown-ups.
Ingredients – A handful each per person of chopped onion, asparagus, risotto rice, then garlic (A good starting point is one clove/person but increase or decrease depending on personal taste), unsalted butter, veggy stock, parmesan (again this is to taste but with parmesan I believe more is more so a standard packet would do for 4 people), white wine, black pepper.
- Sauté onions and garlic in a knob of butter until they start to turn translucent.
- Add rice and stir in for approx 5 min until the edges of the rice turn opaque.
- Add white wine and simmer for a couple of minutes, then add stock and simmer for a further 10 min. (first time you might want to add a little stock at a time to make sure you don’t end up with the wrong consistency)
- Add stalks of asparagus approx 3cm lengths (retain the tips as these cook a lot quicker) and stir in well, cooking for approx 3 min.
- Then add the tips and Parmesan, stirring in and cooking for a further 2 min or until at a level of crunch you like.
- Season to taste.
A friend recently gave me the tip of throwing the rind (the bit at the end of the parmesan that goes like concrete and can only be grated by sacrificing at least two knuckles) in with the stock and then removing before serving.
This an all time favourite in our household although It’s a bastardized version that sits somewhere between the Cajun (which doesn’t contain tomatoes) and Creole (which uses chicken or smoked sausage and seafood instead of chorizo) recipes.
Ingredients – a handful of each veg and 2 handfuls of grains will feed approx 4. But this recipe keeps well in the fridge and freezes so don’t worry about making too much!
Onions, garlic, carrots, risotto rice, chorizo, Lea n’ Perrins, paprika, parsley, stock, tinned tomatoes. Celery, peppers, spelt/pearl barley and red wine are all optional extras if you have/fancy them.
- Sauté garlic, onions, celery, carrots and chunks of chorizo there’s enough fat comes out of the meat so you don’t need any oil for cooking.
- Once they’ve picked up some colour add risotto rice (if you’re doing a mix of spelt/pearl barley these need to be added first for approx 5 min before the rice) and continue to cook until the edges of the rice start to turn opaque. It’s easy to burn at this point so keep stirring!
- Add a slug of red wine (the alcohol is burned off but skip this if you’re cooking for small children. Stir and simmer for a min then add chopped tomatoes and diced pepper.
- Add seasoning, stock but hold back the parsley if it’s fresh which can be stirred in just before serving. Keep on a low simmer until rice is cooked (approx 15-20 min).
Free range Egg fried rice recipe
This is a good one for lunchboxes or for a quick feed for any teenagers you have getting under your feet.
Ingredients – onions, any veg you have lurking in your fridge sliced finely or grated, rice, free range eggs and soy sauce to serve.
- Cook rice as per instructions on the pack.
- Finely slice onion, and sauté in a frying pan in a little olive oil (or coconut oil which comes in a jar and looks a bit like lard)
- Add veg and cook for a couple of minutes.
- Stir in the rice and then create a well in the centre of the pan in which you drop the eggs and stir thoroughly until the rice appears no longer wet.
- Serve with soy and or chilli sauce.