This is one of my favourite photos & it holds very tender memories of when I held my first cookbook in my hands. I shed some happy tears and hugged my beautiful friend, Annie who was eagerly awaiting the delivery with me at the time. This is the cover shot, which as many of you may know, features this beautiful dish here.
I am posting the recipe here for Meatless Monday dinner inspiration for any of you who might not have this first book and if you don’t….I just happen to know a lady who has many copies and is always so very happy to sell them to beautiful people like you!
Thank you to all who supported our Bushfire appeals last week. We have been able to donate 100% of proceeds over the weekend. $6,000 was raised.
With love & thanks,
Nellie
x
Mushroom, lemon and silverbeet risotto
Serves 4
There is something truly wonderful about a perfect bowl of risotto, full of flavour and slightly al dente. The choices are endless.
You can replace my ingredients below with your own favourite vegetables. Tomato & mint is another favourite of mine.
1.25 litres vegetable stock
1/2 bunch silver beet, washed
60 ml olive oil
50 g butter
1 large brown onion, finely diced
1 carrot, very finely chopped
3 small zucchinis, finely sliced
2-3 cups mushrooms of your choice, sliced thick – you can use a mix of your favourite different varieties
300 g arborio rice
100ml dry white wine
Sea salt and freshly ground black pepper
Zest and juice of 1 lemon
1 cup grated parmesan
80g ricotta or mascarpone
1/2 bunch parsley, roughly chopped
1/2 bunch basil, chopped (optional)
Pour the stock or water into a saucepan and bring to a simmer.
Cut the stalks and spines away from the silverbeet and roughly slice the leaves. Set aside.
Heat the oil and butter in a heavy-based saucepan or cast iron pot. Add the onion and carrot and cook until the onion is translucent. Add the zucchini and mushrooms and cook gently for about 2 minutes. Add the rice and continue stirring for 2 minutes. Add the wine and stir until it evaporates, then add a ladleful of the simmering stock and stir until absorbed. Stir through a little salt and pepper. Keep adding liquid gradually in this way for about 15-18 minutes.
Taste the risotto – it should be firm to the bite. If you prefer, cook for another 3–5 minutes, but no more, until the rice is tender in the middle but not completely soft. Stir through the silverbeet.
Remove the risotto from the heat and add the zest and juice of a lemon and stir through. Add ½ the parmesan and gently fold through the ricotta or mascarpone as well as the herbs.
Season with salt and pepper, to taste.
