I dunno if you noticed on the news this evening,but it’s been a mite windy up here in Scotland.
100 miles per hour winds,torrential rain,trains cancelled,windows blown out of buses,seaweed found over 2 blocks from the shoreline,trees uprooted and roofs blown off of buildings. Just your average spring in Scotland
But back to the food. Dinner tonight has to be warming and easy as,even though it’s not very nice today,Katy’s swimming lesson is still on. see also : Grilled Shrimp recipe and other goodies
Goats Cheese,Asparagus and Lemon Risotto
- 3 tbsp olive oil
- 1 large onion,finely chopped
- 1 clove garlic,finely chopped<%2Proxy-Connection:keep-alive
- 1 stick of celery
- 300g arborio rice
- 1 lt vegetable stock
- 2 bunches asparagus
- 1 tsp dried sage
- 2 tsp dried parsley
- Juice and grated zest of 0.5 lemon
- 50g soft goats cheese
- sea salt and pepper to taste
First of all,get out all the ingredients as this will make it easier than trying to scrabble in the back of a cupboard half way through cooking.
Chop the celery small and combine with the onion,garlic and rice. Heat up the olive oil in a large roomy pan and then add the celery,onion,garlic and rice to it and stir fry them so that everything is coated in the oil.
Add a ladle-ful of the warm stock and stir until the rice has absorbed most of the liquid. Keep adding the stock slowly,stirring constantly (should take no more than 10 to 15 minutes). see also : Roast Vegetables with Couscous,served with Griddled Halloumi
Add the asparagus,herbs and lemon zest and continue to cook gently,still stirring for another 10 minutes until the asparagus is cooked. Add more stock if necessary to avoid the risotto becoming dry. When the rice is cooked,mix in the goats cheese and lemon juice and season to taste with salt and pepper.