A good risotto is a great dish to showcase seasonal ingredients from all parts of the world. Lia’s pea, broad bean and courgette summer risotto is inspired by Blaencamel farm’s seasonal, organic vegetable box and a popular Greek blogger video (Cucina Caruso) summing up the correct method for an authentic Italian risotto step by step. The result is a risotto recipe where Greece meets Wales and Italy in one plate.
Make sure you make time to enjoy the process of your risotto making selecting some nice music and a beautiful crisp white wine. Now more than ever we implore you to make time for the little joys in life and to enjoy the dolce vita. Eat seasonally, be positive and feel happy!
Order your seasonal Blaencamel veg box online http://www.blanecamelbox.com
Ingredients (for 4 people as a main)
• 1 onion, finely chopped
• 125g butter
• 300g Arborio or other risotto rice
• 400g courgettes, coarsely grated
• 300g fresh peas and broad beans
• 1-1.5 litre vegetable stock
• 15 g fresh mint leaves
• 1 tbsp dry dill or the tips of half a small fresh bunch finely chopped
• 100 ml white wine
• Some extra virgin olive oil
• Freshly ground pepper to serve
• Grated parmesan cheese
• Some unwaxed lemon zest
1. Prepare the hot stock and add the herbs to infuse it during the first stages of risotto preparation.
2. Coat the surface of a wide and deep pan with just enough olive oil and add the 50g of butter.
3. Once the butter melts add the onion with a pinch of salt and slowly sauté on low heat until it caramelises.
4. Turn the heat up and stir in the rice. Sauté for a minute making sure that every grain is coated in butter.
5. Pour a ladle of the warm stock and stir whilst the rice slowly absorbs it. Only add another ladle of stock once the previous has been absorbed.
6. When one third of the way through the stock add the peas and broad beans together with another ladle of stock and stir until the rice absorbs it. To blanch the peas and beans place in in hot water off the hob for 5 minutes. You can skip blanching if you prefer the beans al dente.
7. Two thirds into the stock add the grated courgette, stirring and allowing the vegetable juice to slowly seep out flavouring the risotto.
8. Then add the wine, stir and when it is absorbed continue adding the stock until you are left with one ladle.
9. Add the last ladle and immediately remove the risotto from the hob.
10. Add the rest of the butter(75g), stir and let the risotto set for a few minutes to create the creamy finish.
11. Serve this delicious risotto with grated parmesan, the grated rind of one lemon and freshly ground pepper.
Enjoy with a chilled glass of Greek Malagouzia/Malvasia or Assyrtiko white wine.
Spring is here! I am writing to you from one of our local cafés. Its wide French doors are open to an outdoor terrace. It’s still light and warm and a soft breeze just brought in scents of blossom (and something delicious cooking in a kitchen).
I have chosen to share with you the recipe for Tourlou, a mixed vegetable dish that tastes like spring and summer to me. A fridge chilled portion of it with some crumbled feta (surprise, surprise!) is just as nice to eat as straight after cooking or cooled to room temperature. But I’d prefer the chilled version today because it makes me think of Vourvourou, my friend Maria and resting in the shade in her company sipping a chilled beer (sigh!).
Back to cooking! Tourlou is an easy recipe and great for using a medley of vegetable. It can be a light evening dinner on its own or served with rice, a delicious side dish or alternative to salad, and a fantastic tapa or meze. And apparently Tourlou is the same as briam only it’s cooked on a hob- here’s something new for food geeks like me.
Serves 2 for main and more as a meze or side
1 large onion, chopped
2 garlic cloves, finely chopped or crushed
1 pepper, chopped (optional)
1 carrot (optional)
200g ripe tomatoes, finely chopped or chopped in blender
1 can chopped tomatoes (400g mixed weight)
Small bunch of parsley, finely chopped
1 tsp salt
½ tsp sugar
Pepper (to taste)
Takes up to an hour
Wash all vegetable, peel the potatoes, and dice it all in five centimeter (large) chunks.
Sauté the onion and a pinch of salt in about two Tbsp olive oil for a couple of minutes.
Add one or two more Tbsp olive oil, the vegetable, toss and fry for about five minutes.
Add the garlic, let it fry for a minute without burning and add the tomatoes.
Add the sugar and also season with salt and pepper.
Stir well and cover.
Lower the heat and simmer for forty minutes or until the potatoes are soft.
Add the chopped parsley at the end or half way through the cooking.
- For a good Tourlou do not to stir during simmering to avoid breaking the vegetable as it softens.
- The tomatoes should have enough juice for all the vegetable to cook but halfway through cooking check if you need to add a couple of Tbsp of water to make sure the potatoes cook.
- Replace potatoes with other root vegetable such as parsnip if you like.
- I prefer cooking Tourlou with more aubergine and one courgette.
- Use any vegetable you like. Okra is fantastic in tourlou but might take a bit longer to cook.
- For Briam use the same ingredients, add a little bit of water and cover a baking tray with foil. Slow cook for about an hour in the oven.