I mentioned yesterday that I picked up some Campbell's stock on special this week... and I don't want you to hate on me for not making my own. I don't know if you've noticed but all of these recipes are made in under 30 minutes, because I've got home after a long day at work and I just want to be able to throw something together with minimum hassle.
Making my own stock is great for a dinner party, but on a Wednesday night when I've got to be out the door by 7.10 to make umpiring in time - Campbell you are my BEST FRIEND!
It was freezing when I came through the front door the other night, so I decided to make a baked risotto. Because you can heat the house twice as fast when the oven and the reverse cycle are working together!
Chicken, Pumpkin & Pea Risotto
1 large chicken breast
1 and 1/2 cups alborio rice
3 cups chicken or vegetable stock
1 leek
300 grams diced pumpkin
1 lemon
1/4 cup grated parmesan cheese (FRESH)
1/4 cup mint
1/2 cup frozen peas
olive oil
salt and pepper
Heat a frying pan with a drizzle of olive oil. Brown off chicken and pumpkin in a frying pan for 5 minutes. Add the diced leek and lemon zest and cook for another 2 minutes.
Remove from the oven and add parmesan, lemon juice, mint and peas.
Return to the oven and bake for a further 10 minutes. Season with salt and pepper - SERVE.
This was so yummy and I really think that the parmesan brought it together at the end. I held off adding some more to the top when it was finished - as I have ate parmesan for dinner every night this week... And I feel slightly guilty as I've often had a go at my friend Ryan stating that 'Cheese is a sometimes food'... but it's just so GOOD!
So now in your perfect pantry you'll have; rice (alborio) but next week we might add another kind (maybe jasmine), stock (chicken or vegetable - pick it up when it's on special, and if you don't use it all you can freeze it), and frozen peas (good for cooking or sports injuries - just don't cook with them after you've used them for a sports injury).
Oh, and I just thought that I would throw in there that I have been using lemons this week, which I have been purchasing from the fruit shop - but we are growing a tree in our backyard... so I think you need to plant a lemon tree too to have the perfect pantry!
Making my own stock is great for a dinner party, but on a Wednesday night when I've got to be out the door by 7.10 to make umpiring in time - Campbell you are my BEST FRIEND!
It was freezing when I came through the front door the other night, so I decided to make a baked risotto. Because you can heat the house twice as fast when the oven and the reverse cycle are working together!
Chicken, Pumpkin & Pea Risotto
1 large chicken breast
1 and 1/2 cups alborio rice
3 cups chicken or vegetable stock
1 leek
300 grams diced pumpkin
1 lemon
1/4 cup grated parmesan cheese (FRESH)
1/4 cup mint
1/2 cup frozen peas
olive oil
salt and pepper
Heat a frying pan with a drizzle of olive oil. Brown off chicken and pumpkin in a frying pan for 5 minutes. Add the diced leek and lemon zest and cook for another 2 minutes.
Transfer the mixture into a baking dish, add rice and stock and bake for 20 minutes at 180 degrees.
Return to the oven and bake for a further 10 minutes. Season with salt and pepper - SERVE.
So now in your perfect pantry you'll have; rice (alborio) but next week we might add another kind (maybe jasmine), stock (chicken or vegetable - pick it up when it's on special, and if you don't use it all you can freeze it), and frozen peas (good for cooking or sports injuries - just don't cook with them after you've used them for a sports injury).
Oh, and I just thought that I would throw in there that I have been using lemons this week, which I have been purchasing from the fruit shop - but we are growing a tree in our backyard... so I think you need to plant a lemon tree too to have the perfect pantry!
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