Onion & Thyme Risotto

A few weeks ago I harvested all of my allotment onions. I then dried them out in the garage and strung them up like a pro (with the aid of a You Tube tutorial), and have been using them as and when I need them. I still need to get around to making some onion chutney before they run out, but in the meantime I made a delicious onion risotto for lunch the other day - a deliciously cheap & cheerful meal.

Onion & Thyme Risotto - serves 2/3

2 tbsp olive oil (I used Truffle oil from Pomora)

4 onions, chopped

2 cloves of garlic, crushed

200g Aborio rice

600ml vegetable stock

handful fresh thyme leaves

salt & pepper

parmesan

• heat the oil in a pan & add the onions and garlic
• fry for around 3-4 minutes on med/high heat and then turn down, place the lid on & cook for a further 15-20 minutes until the onions are completely soft
• stir in the rice
• add enough stock to cover the rice and stir well
• add half of the thyme
• continue to add stock whenever the last addition has been absorbed and the rice is cooked through - towards the end of cooking time I like to turn the heat off, place the lid on and leave for 10 minutes to absorb any remaining stock without any risk of burning or sticking
• add the remaining thyme and salt & pepper to taste
• serve with grated parmesan over, and a sprig of thyme

Chicken & Chorizo Risotto

Most people enjoy going on holiday for a break from the usual routine, which normally involves the cooking. I, on the other hand, enjoy going on a self catering holiday to do more cooking than I might do at home. I love cooking, but at home it can become a bit of a chore when there are time constraints, work to be done, and kids pestering as they're hungry. On holiday it's a lot more relaxing, and even when cooking in the middle of a weekday it's ok to enjoy a glass of wine whilst making lunch.

This past weekend we took a break away in a cottage in the middle of the Welsh countryside to get away from the craziness of pre-Christmas. All the presents had been bought and wrapped and all the food that could be bought and prepped in advance had been. I planned a menu beforehand and took receipt of an online grocery order to make sure we had enough food to see us through the weekend.

The kids enjoyed exploring the grounds, as well as playing some good old fashioned board games, whilst I spent some enjoyable quality time in the kitchen, which you would in a lovely kitchen like this, with amazing views.

I decided to make a risotto for a late lunch on Saturday afternoon, which we enjoyed before sitting down to watch Free Willy - got to love all the old movies on over Christmas! This recipe would also be a great way to use up some of that leftover turkey - just add it towards the end of cooking time instead of the chicken.

Chicken & Chorizo Risotto - serves 4/5

large knob of butter

1 large onion, chopped

1 clove of garlic, crushed

1/2 tsp smoked paprika

100g Chorizo, chopped

1 red pepper, chopped

500g chicken breast, cut into strips

100g baby chestnut mushrooms, sliced

350g arborio rice

150ml Lindeman's Bin 65 Chardonnay

1 litre chicken stock

salt & pepper to season

• Heat the butter in a large pan
• Add the onion and fry over a medium heat until softened
• Add in the garlic and paprika and fry for a couple of minutes
• Add the chorizo and red pepper and fry for a couple of minutes more before adding the chicken breast and stirring well
• Add the mushrooms and rice and then stir in the wine
• Once the wine has been absorbed add the stock a little at a time, adding more when it has been absorbed
• Cook until all the stock has been added and the rice is tender
• Add salt and pepper to taste
• Serve with some thin slices or grated cheese

This post has been commissioned by Lindeman's

Kale & Mint Risotto

I made a large batch of Kale pesto which was great with pasta and added a lovely flavour to our chops. It's really versatile and great to have in the fridge to make simple and quick family meals, and I used it again in a Risotto. I tend to use Basmati rice as I like the flavour as well as it having a lower GI (Glycemic Index) than risotto or short grain rice, which is important now that the husband is diabetic.

Kale & Mint Risotto

1 red onion, chopped
1 tbsp Olive oil
250g Basmati rice
4tbsp Kale & Mint Pesto
1 Can of Chickpeas, drained
1 Litre of vegetable stock
200g Cooked chicken breast
100g Frozen Peas
100g Grana Padano, grated
Handful of fresh mint, chopped

• Heat the oil in a pan over a medium heat
• Add the onion and sweat for 3 minutes
• Stir in the rice and pesto and some of the stock
• Place the lid on and simmer gently
• Add the chickpeas, and more liquid as the rice begins to absorb it until it has all been added and the rice is tender
• Stir in the cooked chicken and frozen peas and heat through
• Stir in the fresh mint and Grana Padano just before serving