Comfort fooding – risotto two ways

OK, so this farking cold just keeps keeping on. Fark it.

And it’s starting to put me off my food. It takes a lot to put me off my food.

Trying to decide what to have for dinner is tricky, nothing appeals. I had spag bol on Friday and may never be able to face it again. There was absolutely no joy in that bowl, despite the generous slugs of red wine Husband had added.

The only dishes that appeal are risotto and pho. All I seem to crave are risotto and chicken pho. Oh, and prawn dumplings. I could be on my death bed and I’d still be calling for prawn dumplings.

But this blog is about risotto. My latest two combos: Salmon & Prawn Risotto and Pumpkin, Spinach & Goat’s Cheese. Both de-lish.

Recipe: Salmon & prawn risotto

olive oil

2 atlantic salmon fillets, cut into 3cm chunks

400g garlic green prawns

1 onion, finely chopped

2 cloves garlic, crushed

2 cups arborio rice

1 cup white wine

1 litre chicken stock

150g baby spinach leaves

1/2 cup parmesan

1/2 cup cream

METHOD: Heat oil in a heavy-based pan. Saute prawns and salmon until prawns are just pink. Remove to plate. Add a little more olive oil. Saute onion and garlic until soft. Add arborio rice and saute 1 minute. Add white wine, stir until evaporated. Add chicken stock 1/2 a cup at a time, stirring continuously until absorbed. When rice is just tender, wilt spinach into it. Stir in cream and seafood gently. Toss with parmesan and serve.

Recipe: Pumpkin, spinach & goat’s cheese risotto

1/4 jap pumpkin, cut into 2cm chunks

olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 cups arborio rice

1/2 cup white wine

1 litre chicken stock

150g baby spinach leaves

50g goat’s cheese

2 tablespoons toasted pinenuts

1 tablespoon finely chopped sage

METHOD: Preheat oven to 200C. Toss pumpkin in olive oil and roast until golden. Heat oil in a heavy-based pan and saute onion and garlic until soft.  Add rice, stirring until glossy. Add white wine, stirring until absorbed. Add chicken stock, 1/2 cup at a time, stirring until absorbed. When rice is just tender, stir in baby spinach leaves until just wilted. Stir in goat’s cheese. Gently toss in roast pumpkin, pinenuts and sage. Serve.