Tangy Mushrooms, Sun Dried Tomatoes and Mackerel Risotto

I love risotto! It’s quick and oh-so-easy to make…and did I mention it costs pence to make? A big pan of risotto will make a handsome and delicious evening meal for four people or serves ample portions for two with cold leftovers thrown in containers for tomorrow’s lunch.

Originating in Northern Italy, this rice cooked in a broth dish can consist of anything you have in: from fish (fresh, frozen or canned, any variety suits this dish), through to meats of any description and then on to vegetarian versions. This truly is a dish of variation – and you can concoct any variety you happen to have the ingredients for.

Here, I’m creating a tangy fish, tomatoes and mushrooms version. And for those following gluten free and dairy free diets this simple, traditional Italian starter dish makes a very delicious meal that won’t inflame any food intolerances*.

Usually a high starch white, round rice is used with one such example being Arborio rice. In this instance, and being mindful that rices such as Arborio can be relatively high priced, I tend to use a cheap “basics” white rice, having thoroughly washed it beforehand in salted water and then numerous rinses to make sure it is clean before cooking with it.

Ingredients

Serves 4

1 onion (peeled and finely chopped)

A glug of olive oil (optional: sunflower or a healthy choice oil)

200g white rice (thoroughly washed and rinsed)

2 tins of mackerel (optional: in spicy tomato sauce used here)

80g mushrooms (peeled, washed and sliced)

100g sun dried tomatoes, sliced

1000ml vegetable stock (made from a stock cube)

1tbsp tomato puree

Salt and pepper to season

Method

  • In a large frying pan, heat the oil until it starts to spit on a medium heat.
  • While the oil is heating, make the vegetable stock as per the instructions of the stock cubes you are using. Set aside.
  • Next, add the onion and cook for about 5 minutes until it begins to look opaque in appearance. Now add the rice and swirl the rice around and into the chopped onion and oil. If need be and to stop the ingredients from sticking to the pan, add a little more oil or a splash of boiling water. Fry the ingredients for a few minutes until all are covered in the glistening oily liquid.
  • Turning the heat down to a low simmer, add the mushrooms, tomatoes and mackerel, and stir these into the onion and rice mixture. The tomato puree can be added now, too.
  • You are now ready to start to add the vegetable stock a little a ladle at a time. Stir the ingredients regularly so as to enable the rice to absorb the stock and when the stock looks to be absorbed, add more of it. Keep this going until all of the stock is used. You are aiming to achieve a thick broth-like consistency for the final look of the dish.
  • Once this broth-like consistency is reached, the rice should be cooked. Taste it: is it cooked? If not, add a little more liquid as you’ve used the stock by now by simply adding a little boiling water and cook until the rice is cooked. Cooking time will depend upon the rice you are using so check the packet instructions for the timing.
  • Serve on warmed dinner plates or in bowls, and season.

I used rice that cooked in 10 minutes which made this a super quick meal to make. And as the rice was from a “basics” range, it was extremely affordable, too.

And you can quite literally use any combination of ingredients when making a risotto: I’ll be bringing you a few more such examples soon.

Some people might add butter and flakes of a strong cheese such as Parmesan at the latter stages before serving but I don’t: I’m a healthy eating advocate and the dish already has fats in it from the oil. Our bodies need “good” fats in moderation – unsaturated fats – to operate so aim to incorporate some into your daily food intake. But, as with all fats, it contains calories so be aware of this fact and choose healthier options that can help lower cholesterol levels and reduce the risk of heart disease. More details can be found on the National Health Service website at: http://www.nhs.uk/Livewell/Goodfood/Pages/Fat.aspx

For more easy-to-make recipes and inspired food ideas, then follow this blog here and keep up-to-date with Ms Love Food on Twitter. Facebook and Mumsnet are websites you’ll find me on, too – so keep looking for tasty recipes coming!

* Do check the food labels to make sure you are fully aware of what each ingredient includes before using it within your recipe.

One MORE Day ONLY as Thanks!

We’re so excited … and we just can’t hide it …

… oh, hang on a mo! That’s a song! And it’s not #Eurovision today! Hahaha!Screenshot_2016-05-14-22-42-12-1

Seriously, fellow foodies: we are very excited, thrilled and humbled to find our new book ‘Food to Love Cook Book: From dawn ’til dusk recipes’ is a Number 1 Bestseller on Amazon! Thank you to everyone who has made this possible.

By way of a massive BIG “Thank You!” from Love Food UK’s HQ, we’ve decided to extend the time you can grab a copy for FREE – yep: FREE, absolutely NOTHING – for one more tiny, little, wee day…so you have today to get your hands on your very own copy and find out why this new book has made it to be a Number 1 Bestseller on Amazon.

You see, at Love Food UK’s HQ we’re on a mission: to share our love of food with as many people as possible. So please tell your friends and family about this extra special offer that will end today…

… the clock is ticking … tick, tock … so HURRY!

Get your FREE copy of our new book “Food to Love Cook Book: From dawn ’til dusk recipes” NOW – while you still can for FREE! And happy cooking, eating and enjoying food, fellow #foodies!

Sharing our love of food,

Dawn and Andrew

Co-Authors of ‘Food to Love Cook Book: From dawn ’til dusk recipes’ available on Amazon

Love Food UK can be found all over social media as well as @Love_Food_UK

Exciting News!

Love Food’s new book ‘Food to Love Cook Book’ is officially available on Amazon!

FoodToLoveCookBook

To celebrate this fact and share our love of food with you, we’re giving it away for free for a very limited time…so make sure you grab it before the price goes up.

In this cook book, we have created recipes from scratch, trialed and retrialed them to ensure you can make them at home. Each chapter gives you mouthwatering and delicious dishes to create with our step-by-step guide and a photo of each so you have an idea as to what yours will look like, too. Written with simple-to-follow instructions, the recipes provide you with meals from breakfast to lunch through to dinner with an occasional pudding thrown in, too.

It’s taken us hours and hours to think up, devise and create meals to provide you with something delicious to eat from the moment you wake to the last meal of the day. Whether you have heaps of culinary experience and are looking for new recipes to try or don’t believe you can cook, this cook book is for you.

Grab your free copy here: https://goo.gl/KI43eE

We would like to give a special thanks to those people in our lives who have inspired us with our cooking and who ultimately have helped us to compile our first cook cook: Dawn’s Mom with her magnificent Sunday roasts and Andrew’s Gran who taught him to love food.

P.S.: If you enjoy our book and find it helpful, please leave a positive review on Amazon after you’re read it.

Thank you!

Dawn and Andrew

Co-authors of Love Food’s first book: ‘Food to Love Cook Book – From dawn ’til dusk recipes’