Making my epic mushroom and asparagus risotto for tea tonight

Vegan?
We had mushroom risotto earlier this week and, you know what, it was missing something. Will add asparagus (mebe peas too) next time

Aubergine and tomato strudel for us with a pesto sauce and charred chicory.
Washed down with a nice Italian red
 
Sounds good. Is that a white wine sauce?

My cooking is all over the shop, in line with the shopping.

On Thursday, I decided to do pork steaks with roast veg, but realised I didn't have enough pork, so cooked sausages instead. As I was in the Co-op, getting my Mum's shopping yesterday, I picked up more pork, but forgot I didn't have any veg.

I've therefore sliced up the pork, marinated it in my favourite Indian spices, and am cooking a pork Jalfrezi for tonight's tea. Trouble is, I tasted it and it's far too spicy for my daughter, so I've rustled up a chicken Dupeaza-ish for her.

Rice and home-made cheesy pakoras.

Trouble is, I've now used up tomorrow's chicken breast! This whole scenario is turning me into a simpleton. I'm used to popping in to the shop daily to get what I need, and am also cooking for one extra every day.
 
Easy bake salmon (marinated in soy sauce, lemon juice, ginger, cinnamon and black pepper). Served with potato gratin (from the Lidl luxury range - I am lazy), flat green beans and broccoli.
 
Funky_Chicken said:
Sounds delicious !

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Really easy recipe I picked up of the internet:

EASY BAKED SALMON

SERVES 2

INGREDIENTS
  • 340g salmon fillets (about 2 fillets)
  • 120ml soy sauce (or less is you do not like too much sauce
  • 1 teaspoon lemon juice
  • 1⁄2 teaspoon ginger (jengibre in Spanish)
  • 1⁄4 teaspoon cinnamon (canela in Spanish)
  • 1⁄8 teaspoon pepper
METHOD
  1. Preheat oven to 160 C
  2. Mix together soy sauce, lemon juice, and spices.
  3. Place salmon in a shallow baking dish, and pour liquid mixture over the fillets.
  4. Bake about 25-35 minutes or until salmon is flaky.
For even more flavour, marinate for up to one hour.

I normally serve it with another recipe I picked up off the internet (below). The two go really well together. Today I was lazy.

Grated Potato, Carrot and Courgette Recipe

Ingredients:

2 tablespoon butter or margarine
2 medium size courgettes (peeled)
2 pieces small size carrots (peeled)
2 pieces potatoes (peeled)
Freshly ground black pepper
Pinched of salt
1 teaspoon dried basil (albahaca in Spanish)

Directions:

Cut the potatoes into strips.

Wash using cold water, drain properly and pat dry.

Shred the carrots and the courgettes as well.

Mix the shredded potatoes, carrots and courgettes.

Dissolve the 2 tablespoon of butter or margarine in a large pan on medium-high temperature.

When it's sizzling, it's time to add the shredded vegetables and fry for 2 minutes.

Add the 1 teaspoon dried basil, lower the heat temperature to medium, put the lid and boil for 7 to 10 minutes, or until the potatoes, carrots and courgettes are soft.

Spice it up with salt and freshly ground black pepper.
 
Mushroom and asparagus risotto Ingredients
Serves 4

  • 7 cups vegetable broth
  • Generous Sea salt to taste
  • 1/4 cup extra-virgin olive oil
  • 1-1/4 cups minced shallots
  • 2 tsp. minced garlic
  • 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
  • 12-1/4 oz. (1-3/4 cups) arborio rice
  • 1/2 cup dry white wine
  • 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
  • 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
  • Freshly ground black pepper

1/4 cup non dairy cream (you can leave this out but I like mine creamy)

Preparation


  • Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.
  • Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.
  • Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.
  • Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.Add the cream
  • Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.


  • 🐔
 
Funky_Chicken said:
Mushroom and asparagus risotto Ingredients
Serves 4

  • 7 cups vegetable broth
  • Generous Sea salt to taste
  • 1/4 cup extra-virgin olive oil
  • 1-1/4 cups minced shallots
  • 2 tsp. minced garlic
  • 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
  • 12-1/4 oz. (1-3/4 cups) arborio rice
  • 1/2 cup dry white wine
  • 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
  • 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
  • Freshly ground black pepper

1/4 cup non dairy cream (you can leave this out but I like mine creamy)

Preparation


  • Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.
  • Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.
  • Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.
  • Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.Add the cream
  • Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.


  • 🐔
Click to expand...
Ta.
 
The above dishes sound delicious and good to hear off people enjoying their cooking.

I’m trying to get creative and use leftovers to cut down on trips out, I’m making a couple of soups a week just based on stuff in normal circumstance would go off and be thrown out, been a real eye opener to how wasteful we are at times.

Had a disaster with Bobotie the other day but I’d say that this situation has helped make me a better, more inventive and less wasteful cook.
 
Bobotie- that’s a blast from the past. Might dig that one out.
Been on a campaign to use everything possible too. Did a dish last night which included 6 large tomato’s sliced.
I had 12 ‘ends’ which I chopped into smaller slices (leaving the bit which attaches to the stalk). In a bowl, olive oil, crushed garlic.... left in the fridge overnight.
Hey presto - Bruschetta
 
Funky_Chicken said:
Mushroom and asparagus risotto Ingredients
Serves 4

  • 7 cups vegetable broth
  • Generous Sea salt to taste
  • 1/4 cup extra-virgin olive oil
  • 1-1/4 cups minced shallots
  • 2 tsp. minced garlic
  • 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
  • 12-1/4 oz. (1-3/4 cups) arborio rice
  • 1/2 cup dry white wine
  • 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
  • 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
  • Freshly ground black pepper

1/4 cup non dairy cream (you can leave this out but I like mine creamy)

Preparation


  • Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.
  • Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.
  • Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.
  • Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.Add the cream
  • Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.


  • 🐔
Click to expand...
Ta again. I have just passed this by the boss and she approves. So I will be converting the amounts to other units. We will get the ingredients next time we do our big shop. Probably in a few days.
 

I made this today and it was delicious. Had it with green beans, carrots, garden peas and a yorkshire pudding. He has some decent and simple.....thankfully for me recipes on his channel. Totally unrelated but love his voice.
 
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