Lemon Risotto

Para versão Portuguesa clique aqui: "Risoto de Limão"

1 onion, finely chopped

60g butter (30g + 30g)

1 tbsp olive oil

300g Risotto rice

1 litre water

2 chicken stock cubes

zest and juice of ½ lemon

1  egg yolk

4 tbsp grated Parmesan cheese

60ml double cream

Salt and pepper to taste

Heat half the butter, oil and onion in a wide saucepan, and cook until onion is soft, about 5 minutes. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, in another saucepan, boil water along with chicken stock cubes, lower heat and keep it at a simmering point. Pour a ladleful of stock into the rice and stir until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is almost cooked, about 15 to 20 minutes. You may not need all of the stock, equally, you may need to add more hot water. Mix the lemon zest into the risotto and add salt and pepper to taste. In a small bowl mix the egg yolk, lemon juice, parmesan and cream. When the risotto is cooked remove from heat and add egg mixture and remaining 30g butter. Mix and serve!

Rice with Monkfish and Shrimp

Para versão Portuguesa clique aqui: "Arroz de Tamboril e Camarão"

This dish is easy and quick to make.

4 tbsp olive oil 
2 small onions, diced
1 garlic clove, minced
2 bay leaves
100g red bell pepper diced
1 kg monkfish cut into cubes
100ml white wine
250g peeled shrimp
300g rice
½ cube seafood stock 

2 tbsp parsley chopped

salt and pepper to taste

Stir-fry the onion, garlic and bay leaves in the olive oil for 5 minutes. Add red pepper and continue cooking until tender. Add the monkfish, salt and wine and let cook on low heat for 10 minutes. Add rice, shrimp, stock and water (measure 3 times the volume of the rice). Let cook for 15 minutes and add parsley. Serve immediately.

Rice with Spinach

Para versão Portuguesa clique aqui: “Arroz de Espinafres”

Spinach is a good source of vitamins and minerals, but we all know that from watching “Popeye” when we were kids… Once harvested, it begins to lose its nutritional value very fast, so it’s important to use it up quickly. It can be used in different ways: fresh in salads, cooked or stir-fried, mashed: “esparregado” in Portuguese where the spinach is cooked, mashed and mixed with white sauce – really good! I’ll get around to that recipe soon. Today I’ll be mixing spinach with rice. What about in your home? How do you prefer your spinach? I’d love to know how it’s prepared in other kitchens. How about sharing your ideas/recipes here – they would be very welcome!

½ onion finely chopped

1 garlic clove finely minced

A drizzle olive oil

2 handfuls spinach cut in pieces

1 cup rice

Fry the onion and garlic in a little olive oil. Add spinach, season with salt, cover and let cook for about 7 minutes. Add 1 cup rice and 2 cups water, stir and when it starts to boil, reduce heat, stir and let cook for 12 minutes. Remove from heat and let stand for 5 minutes before fluffing rice with a fork.