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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A spring risotto with bright green peas and fresh flavors. This will use the last of the feta, however much is left. Or you could add small cubes of another cheese. If you have extra yogurt, add it to the strawberries..
Risotto with Feta, Ham, Peas and Carrots Preparation and cooking time: 30 minutes2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium saucepan heat butter; add 1/2 of the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan and the condimenti, including the feta, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
6oz (180gr) deli or baked ham
3/4 cup (4oz (120gr) frozen peas, (no sauce or butter)
1 medium carrot
1/2 onion
2 tsp olive oil
3oz (90gr) feta cubes
Chop onion. Peel carrot and cut into 'pea' size pieces. Cut ham into bite-size pieces. Heat oil in medium skillet. Add onion, carrot and sauté until tender, 6 - 8 minutes. Add ham and sauté 5 minutes longer. Add peas and 1/4 cup of the chicken stock for the risotto. Cover, reduce heat and simmer until peas are thawed and carrots cooked through. Turn heat to low and keep warm until needed.
Fresh Strawberries Time: 5 minutes
strawberries
Just enjoy, fresh and simple.... Try a bit of freshly cracked pepper if you like
Cooking Schedule:
30 minutes for menu |
Add stock to risotto, stir |
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