Risotto

I love risotto, but all that stirring – hard work!

So, when I came across this recipe on The Lovely Food Company’s Cookery Course page, I had to try it, with my usual tweaking!! (all the cookery course recipes are available on this site, well worth checking out!)

The original recipe calls for 200mls cream, 300mls milk, I changed this to 100ml cream, 100ml semi skimmed milk, and 100mls white wine. This is the easiest risotto i’ve ever made and the nicest! Of course, the creamier original version is to die for, feel free to try it out, but i’m trying to be good food wise 🙂

Please don’t skip on the fried sage leaves, they are the final touch and really make the dish! I added some grilled chicken, asparagus and butternut squash to my risotto just before serving, I was advised to cook additions seperately and toss over before serving for maximum flavour!

I have typed the recipe out exactly as I cooked it, but original recipe available through link in the first paragraph.

Creamy Pea Risotto with Flash Fried Sage

Ingredients:

Serves 4

225g Risotto Arborio Rice

100ml cream

100ml semi skimmed milk

100ml white wine

400ml hot water

1 small onion finely diced

1 Stock cube (vegetable or chicken)

Small bunch of fresh sage

60g peas

Salt & Pepper

Shaved Parmesan

1/2 butternut squash, cut into cubes (optional)

pack of asparagus spears, ends trimmed (optional)

cooked chicken, sliced (optional)

– Gently saute the onion until softened, add the wine and simmer for a few mins

– add the milk, stock cube and water, simmer on a medium heat for 10 mins

– stir well and add the cream and seasoning, simmer gently for 10 mins then add the peas

– leave on a low heat for about 5 mins, then taste, the rice should be cooked but have a slight bite

– while rice is cooking, steam or boil the butternut squash chunks until just cooked then toss in a little bit of oil and grill on a hot griddle or pan until coloured, add the asparagus and cook in the same way

– in a pan, heat some oil then add the sage leaves and fry until crisp, drain on kitchen paper

– to serve, scoop the risotton into bowls, top with the grilled vegetables, sliced chicken and shavings of parmesan and place the leaves on top.

 

Spaghetti and Meatballs

I used the recipe on the Slimming Worldwebsite for these meatballs. I added a grated carrot to both the meatball mix and the tomato sauce mix to hide extra nutrients from Junior 1.

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While the meatballs were in the grill I made the sauce which was super quick to prepare!

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The recipe instructs you to grill the meatballs, turning half way, I preheated the grill then switched it to top and bottom oven mode to save me having to turn them! Worked like a charm!

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I dropped the browned meatballs into the sauce and left it simmering on a low heat for about 20 mins, meanwhile boiled some whole wheat spaghetti. Served with a little fresh basil sprinkled over (would have been nice with some grated Parmesan but we had none!) Delicious recipe and Syn Free

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Lunch Ideas

As i’m following the Slimming World plan, I will add syn value in where I can, and hope i’m accurate in my calculating 🙂

Food is so important to me, I need it to look appealing and taste just as good. I don’t want to be on a “diet” eating diet muck, processed or otherwise…so I try to cook from scratch as much as possible while following the plan suggestions. I hate feeling deprived and I like to enjoy my food, I haven’t bought into the “food as fuel” idea just yet.

I try most mornings to have fruit for breakfast, sometimes with a “hifi” bar or sometimes with a slice of wholemeal bread. If I know i’m going to have a breadroll at lunch or whatever, I will just snack on fruit all morning to keep any hunger pangs at bay!

Some recent lunches i’ve had are as follows:

Salmon Fillet topped with a sprinkle of garlic powder and dried thyme and baked in the oven (wrapped in tinfoil) at same time as syn free chips (par boil or microwave with a few tsp water for 5 mins, then spray with fry light, onto baking paper on a tray and into the oven) and a salad of rocket, tomato, beetroot and balsamic vinegar (Syn Free)

 

Leftover Syn Free Bolonaise (Jamie Oliver Recipe) with asparagus and rocket and fat free vinegarette, and a sprinkle of fresh parmesan (about 5g)

 

Homemade Chicken Goujons (chicken fillet cut into goujons, dipped in egg and wholemeal breadcrumbs), served with salad and homemade coleslaw (shredded white cabbage, carrot, spring onion and a mix of extra light mayo and fat free natural yoghurt). Salad tossed with fat free vingerette and sprinkled with parmesan (5g)

 

Leftover Smoked Salmon Pasta (wholemeal pasta, smoked salmon, homemade pesto (3.5 syns) and a tablespoon ex.light garlic and herb philidelphia, served with rocket, spinach and watercress mix bagged salad, drizzled with balsamic vinegar

 

Chicken Salad – chicken breasts sprayed with a little fry light, sprinkled with cajun spice mix and under a hot grill, with sweetcorn, rocket and chopped tomatoes. I used Honey & Mustard Dressing that I diluted with a little bit of water to make it go further and had this with 50g of a wholemeal bread roll as my healthy B option.