June 18, 2009 by missmegany
Everyone really liked the peanut butter and oatmeal cookies (who wouldn’t?) and I managed to have three while at work. Unfortunately, this is day three of super expensive vegetables, so it looks like we’ll have gone over again…. by a bunch.
At least the risotto was really good and I got more cookies!
What was organic/local?
Organic: Oatmeal, raisins, white wine vinegar, risotto rice, veg stock, milk in tea, oatmeal and peanut butter and flour in the biscuits, and the broad beans. (plus all the stuff from the aubergine curry the night before)
Local: Butter, asparagus, cooking cheese, and the aubergine from the night before.
Early Summer Risotto
serves 4 – £2.39 total, 60p per portion
* 50g butter (33p)
* Frozen celery leaf (? maybe 5p?)
* 1.5 litres vegetable stock (9p)
* 350g Risotto rice, such as Carnaroli (70p)
* 1 Tbsp White wine vinegar (4p)
* 1 bunch (250g) Asparagus, trimmed and chopped into short lengths – £1.00
* 100g Broad beans, blanched and double podded (RIVERFORD)
* 50g frozen or fresh peas (8p)
* 3 Tbps Lemon juice (9p)
* 8g Parmesan or Lyburn Farm Cooking Cheese, finely grated (4p)
1. Melt half the butter in a wide, high-sided pan over a low heat. Add the celery, and let it soften and become silky without colouring.
2. Stir in the rice, coating the grains in the buttery mixture, and cook for a couple of minutes until the grains become translucent.
3. Heat the stock in another saucepan, keeping it at simmering point.
4. Turn up the heat under the risotto and add the white wine vinegar. Allow it to bubble up, stirring the rice until all the liquid is absorbed. Add the chopped asparagus and a ladleful of the hot stock.
5. Stir the rice until all of the stock has been absorbed, then add another ladleful of stock and carry on stirring. Continue doing this until the rice is creamy and tender but still has a little bite to it, this will take about 20 minutes. You may not need all of the stock, but equally you may have to top it up with some hot water.
6. After 15 minutes of cooking and stirring, add the blanched broad beans to the pan.
7. When the risotto is cooked, take the pan from the heat and stir in the lemon zest, parmesan and remaining butter. Season with salt and freshly ground black pepper, cover and leave to rest for a couple of minutes before serving.
Breakfast – porridge with raisins, 13p
Riverford – 77p
Lunch: Leftover eggplant curry 57p and Megan had three cookies to celebrate her birthday and two cups of tea – 25.5p
Dinner: Risotto was 60p per person. Both of us were at meetings in the evening, so Mac cooked and ate and then left it for me to finish. I munched on the leftovers at the Art House (a bit of roasted veg pasta salad with pesto, a spoonful of potato salad and a pita bread) because she ended up staying 3 hours instead of half an hour. . . . Mac had made asparagus, broadbean and pea risotto (it did make the rice turn a kinda light green) so Megan ate a bit of that as well. When Mac got back, he ate the rest of the sourdough bread (probably 3 pieces at around 53p)
Mac: £2.60 Megan: £2.33