I received a sweet email along the lines of "...thank you my toddler just ate vegetables for the first time in 12 months..." then a few of these "...oh aren't you sweet, thank you..." and "No, really, thank you..." etc. Anyway we got talking, and before I knew it a joke about Sunday fridge dregs turned into a challenge, and now here I am, taking up the challenge.
The challenge: make something edible with my new friends fridge and pantry dregs.
Core ingredients: 1 carrot, 1 onion, 1/4 leek, 1 punnet of sad cherry tomatoes, 2 day old bread, parsley, 1 egg. I have access to any of her basic pantry items too.
Result: Tomato risotto suitable for her 9 month old, and crumbed tomato risotto balls for her 3 year old.
Harry had a risotto ball for dinner and loved it - Henry and I ate the rest, whoops.
Ingredients
1 1/2 cups arborio rice
1 carrot, peeled, grated
1 clove garlic, crushed
1/4 leek, finely sliced
1/2 small brown onion, finely sliced
1 - 2 cups cherry tomatos, halved (or use 1 tin diced tomatos)
2 tbs tomato puree
1/2 cup grated cheese
2 cups vegetable stock, salt reduced
2 cups water
1 tbs parsley, finely chopped
1 tbs butter
Risotto ball extras
3 slices of day old bread, processed to a fine crumb (or 1 cup pre-packaged multigrain breadcrumbs)
1 egg
2 tbs olive oil
Method
1/ In a medium saucepan, heat the stock and water to a gentle simmer, reduce heat and cover to keep hot (you will add this to the risotto one cup at a time).
2/ In a large saucepan heat the butter over medium. Add the onion, leek and garlic and sauté for around 5 minutes or until soft and fragrant.
3/ Add the tomatoes and carrot. Cook for 5 minutes, stirring consistently. Add the tomato paste and stir to combine.
4/ Add the rice to the pan and stir for around a minute to coat grains. Pour in 1 cup of stock and leave to simmer gently and be absorbed by the rice. Continue adding stock and then the water cup by cup until completely absorbed. Once the rice is cooked through and the liquid is absorbed remove from the heat and stir through the parsley and cheese. Serve immediately or freeze in small portions.
Reserve half of the mixture if making risotto balls too.
5/ Set up two bowls, one with the egg (whisked), and the other with breadcrumbs. Once risotto mixture is cool roll tablespoons into balls. Dunk each ball in egg followed by breadcrumbs.
6/ Heat oil in frypan over medium-high. Add risotto balls and fry, turning occasionally to brown all over. Once brown remove from pan and drain on a paper towel.
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The challenge: make something edible with my new friends fridge and pantry dregs.
Core ingredients: 1 carrot, 1 onion, 1/4 leek, 1 punnet of sad cherry tomatoes, 2 day old bread, parsley, 1 egg. I have access to any of her basic pantry items too.
Result: Tomato risotto suitable for her 9 month old, and crumbed tomato risotto balls for her 3 year old.
Harry had a risotto ball for dinner and loved it - Henry and I ate the rest, whoops.
Ingredients
1 1/2 cups arborio rice
1 carrot, peeled, grated
1 clove garlic, crushed
1/4 leek, finely sliced
1/2 small brown onion, finely sliced
1 - 2 cups cherry tomatos, halved (or use 1 tin diced tomatos)
2 tbs tomato puree
1/2 cup grated cheese
2 cups vegetable stock, salt reduced
2 cups water
1 tbs parsley, finely chopped
1 tbs butter
Risotto ball extras
3 slices of day old bread, processed to a fine crumb (or 1 cup pre-packaged multigrain breadcrumbs)
1 egg
2 tbs olive oil
Method
1/ In a medium saucepan, heat the stock and water to a gentle simmer, reduce heat and cover to keep hot (you will add this to the risotto one cup at a time).
2/ In a large saucepan heat the butter over medium. Add the onion, leek and garlic and sauté for around 5 minutes or until soft and fragrant.
3/ Add the tomatoes and carrot. Cook for 5 minutes, stirring consistently. Add the tomato paste and stir to combine.
4/ Add the rice to the pan and stir for around a minute to coat grains. Pour in 1 cup of stock and leave to simmer gently and be absorbed by the rice. Continue adding stock and then the water cup by cup until completely absorbed. Once the rice is cooked through and the liquid is absorbed remove from the heat and stir through the parsley and cheese. Serve immediately or freeze in small portions.
Reserve half of the mixture if making risotto balls too.
5/ Set up two bowls, one with the egg (whisked), and the other with breadcrumbs. Once risotto mixture is cool roll tablespoons into balls. Dunk each ball in egg followed by breadcrumbs.
6/ Heat oil in frypan over medium-high. Add risotto balls and fry, turning occasionally to brown all over. Once brown remove from pan and drain on a paper towel.
Please come and join us on Facebook for other foodie bits and pieces.
Love your idea of risotto balls - have to try them!
ReplyDeleteThanks hun, let me know how they go if you do end up making them x
DeleteAllie, do you have any tips on when to take the risotto off the heat? I made your pumpkin risotto and although it was great as balls it was really too gluggy to eat...should it still be a little 'wet'? I don't eat risotto very often so a bit clueles as to how it is meant to be at final stage!!
ReplyDeleteThe pumpkin risotto is done in the oven, is that the one you did?
DeleteFor the risotto on the stove, make sure the stock/water you are adding is hot (I will add that to the recipe). Also when you take it off the heat it should still be quite wet and the rice juuuuuust done as it will continue absorbing to the plate and when you stir through the cheese.
Two cups of arborio rice, adding one cup of liquid at a time until absorbed should take 25 - 30 minutes.
When freezing I add some water to the portions and sometimes I add water when reheating, keeps the mixture less gluggy.
I hope that helps?
Allie x