@Rachael26 Hey Rachael, love this thread but your down to page 6 so it needs a kick along!
There is not much you can't buy in our town, although it probably should not be called a town any more...there are 34,000 people in this community now, and yes we have a fish shop....
All seafood here is fresh, straight out of the Southern Ocean guaranteed cleanest in the world, no pollution where this comes from!
And on to that Risotto. Now this is not the traditional way were you stand there patiently and ladle stock into the rice stiring all the while. Apart from the frying off of the meat component all steps are done in the microwave...and before you say that would be just cr*p, try it...it's brilliant!
This recipe serves 3-4:
Ingredients:
1 cup of Pumpkin (Queensland Blue is best)
60 Gms (2+ oz) of Butter.
1 Large Onion chopped.
1 ½ cups of Arborio Rice.
½ cup of dry white wine. Nah, bung in a bit more!
3 cups of Chicken stock.
1 bunch of Asparagus, or 2 if you like asparagus
¾ to 1 cup of sliced small Mushrooms.
1 cooked chicken breast (cubed) or 1 cup of smoked salmon if you like something different.
2-3 tablespoons of sour Cream.
2-3 tablespoons of lemon juice.
Salt and pepper to taste.
Method:
Apart from the fried off cubed chicken, all steps are done in the microwave. I heavily season the chicken breast with pepper and salt and Morocan seasoning and fry the chicken in a pan while waiting for step 7 to complete!
1/. Firstly microwave the cubed Pumpkin for 4 minutes on high, and set aside.
2/. Cover for all steps and microwave on high!
3/. Heat butter in large casserole or microwave safe covered bowl for 1 minute.
4/. Add chopped onion and stir – 2 minutes.
5/. Stir in rice – 1 minute
6/. Add wine and stir– 1 minute
7/. Add stock and stir – 17 minutes
8/. Add vegetables and fold in – 5 minutes
9/. Stir through Chicken / salmon and top with sour cream, lemon and pepper!
Bon Appetito!
Cheers.....Rob