With risotto, it's hands on - you gotta be there stirring the pot, so have the other half bath the kids while you whip up this delight. :
1.Heat 1/4C of olive oil in a large, heavy-based pot. Throw in 2 baby leeks (300g) that are finely chopped and 3 cloves of crushed or finely chopped garlic. Heat for 3-4 mins, then add 1 1/2 C arborio rice. Stir for another minute.
2. Add 3/4C of dry white wine and stir until it's all absorbed.
3. Slowly add 3- 4C of warm fish or vege stock to the rice, about half a cup at a time (I use a powered vege stock mixed with hot water), stirring continuously. Make sure each addition is absorbed before adding the next half cup. At this point I throw in about 2 cups of very finely chopped spinach. This is optional, but a good way to get greens into wee people. Peas (frozen) can also/alternatively be added at this point - about half a cup of frozen ones.
4. When rice is tender and creamy, break up 200g of smoked/roasted salmon (or chop it before hand) and stir it in with 3 Tablespoons of sour cream. Season with salt and pepper. Pop the lid back on and rest it for 1 minute.
5. Garnish with lemon zest (this is the fabulous, the kids love it) and serve immediately.
This recipe usually just feeds the four of us (Mr T, toddler, pre-schooler and me). Last night I served it with roasted vegetables and salsa verde from Annabell Langbein's 'The Free Range Cook'. Delicious. There was also enough left overs for me for dinner tonight. (The kids wanted 'dip-dip eggs. Mr T is away for a few nights, so dinners are often simple!).
When I next get a spare moment, I'll have to post my Prawn, Pasta and Peas...
|Prawns, pasta and peas...|