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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We don't often have risotto as a side side. This is more of a traditional risotto (served as a separate course in Italy) with the condimenti being used to flavor it, rather than turn it into a meal. The recipe makes less than our usual amount. Any leftover sauce can go into the meatballs.
Total time: 25 minutes
The slightly spicy red pepper sauce is a nice contrast to the sweet salmon. Save remaining Red Pepper Sauce for another use.
Ingredients:
Instructions:
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.
Total time: 25 minutes
I used fresh cepes and oyster mushrooms for this. Use the best / most interesting you can find.
Ingredients:
Instructions:
Note: 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.
Total time: 25 minutes
The broccoli is steamed, just until done, but should retain a bit of crispness. It's finished with a pungent mustard and shallot sauce.
Ingredients:
Instructions:
Cooking schedule: 30 minutes |
Sauté onion for risotto |
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