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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This dinner has a spicy starter and a creamy main course. With lots of vegetables in the first course, I did not add more as a side dish. You can use any combination of seafood or fish in the risotto, or all of your favorite. Get some good bread to serve with both the Eggs and the Risotto.
Total time: 25 minutes
The spicy onion, green pepper and tomato is a Basque dish but we ate it often in Andorra, which has more of a Catalan influence. With the addition of eggs (optional in Basque country) the dish is reminiscent of the Mexican Huevos Rancheros, but without the tortilla. For breakfast or a light lunch serve with 2 eggs.
Ingredients:
Instructions:
Total time: 30 minutes
Sometimes risotto uses up leftovers; sometimes it's for special occasions, like this one. The occasion? It's the end of the week. I like to use half scallops and half shrimp, but all of either would be equally good. Risottos are meant to be creamy, not 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.
Ingredients:
Instructions:
Cooking Schedule: 35 minutes |
Add tomatoes, wine, vinegar, Worcestershire to |
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