Positively Emerald Risotto (V)

Risotto is a classic Italian dish which is quite simple but very delicious and will fill you up. My variation is quite green using broad beans, peas and mint. The title of the recipe is inspired by Wicked!

Serves 4:

2 Pints of Veg Stock (stock cubes or powder)
White Wine (Small Glass)
50g Butter
1 Onion
1 Garlic Clove
350g Arborio Rice
Cheese (Parmesan preferably but any will do)
Fresh Mint (Dried if you haven't got any)
2 Mugs of Frozen Broad Beans
2 Mugs of Peas
Salt and Black Pepper

1. Add the stock cube/powder to a measuring jug then pour boiling water. Let it dissolve.

     2.  Melt a bit of the butter in a pan and then add the onions. Fry them off until they begin to soften. Then add the garlic and fry for about a minute.

    3.   Add the rice to the pan and stir for about a minute.

    4.   Pour the white wine and increase the heat until the wine has dissolved. And once it has dissolved begin to ladle in the stock. Lower to a medium heat.

    5.   After half of the stock has gone, add the peas and broad beans. (If you add them too early they will be over cooked). 

    6.   Once the stock has all gone the risotto should be a nice soft creamy texture. If not keep adding more stock.

    7.   Add the cheese, butter, mint and seasoning to the risotto. Then stir. Leave this for about a minute. Serve. 

Beef Bourguignon

This is a traditional French dish which is lovely to make for Sunday lunch/dinner. Its really easy to do as you just throw everything into the pot and leave it to cook in the oven. One of my favourite dishes!

Serves 4:

• 600g Beef (You can either get it chopped up into cubes already or get the stewing steaks and cut them up yourself)
• 3 rashers of bacon
• 10 Shallots (Left Whole)
• 300ml Beef Stock
• 8 Mushrooms
• Rosemary (Dried or Fresh)
• 1 Bay Leaf
• 175ml Red Wine

Serving Suggestions:

When I cooked this, I had boiled carrots and broccoli with a couple of slices from baguette. I prefer to use the baguette bread as it soaks up the excess sauce however mash potato would be a good complement the dish. 

1. Preheat the oven to 200c or Gas Mark 6

     2. Take a hob and oven proof dish/pan and heat some oil. Add the shallots and bacon and fry it for a couple of minutes. Chuck in the beef and fry if off until you can't see pink.

     3.Add the flour and stir in until it is evenly covered the contents.

     4. Then pour in the red wine and stock.  Bring this to the boil and the liquid should start to thicken.

     5. Add the mushrooms, rosemary and bay leaves to the dish/pan .

     6. Place the lid over the dish/pan and cook in the oven for an hour and a half. Then your ready to serve.