Tag Archives: beans

Porcini Mushroom Edemame Risotto

8 Feb

A perfect love affair! I’ve never met anyone that does not appreciate a good risotto. Its just always so moreish, no matter what you add to it. Its comforting, warm, creamy and it only takes 30 minutes to make! Yes, I know a lot of people tend to avoid making risotto, because they feel it takes too long and you have to “wait” for it. I don’t necessarily agree. The therapeutic part is when you stir, and that’s all you have to do. Give it the love it deserves and it will love you back three times more! Risotto is as flexible as pasta. You can add whatever you want. My favourite though, will always be a mushroom risotto. Especially with dried porcini’s it lends a slightly wild and rich, earthy taste to the dish. Whenever I have no idea what to cook and our fridge is empty from meat for a roast on a Sunday, I turn to risotto. Its always there for me in my food cupboard and it may just be the big lion’s best friend. If I have EVER seen someone eat copious amounts of risotto, that’s my man with his mouth filled to the rims! porcini

Porcini Mushroom Risotto


1 x pack of dried porcini mushrooms

1 cup of fresh, chestnut mushrooms, roughly chopped

1 1/2 cups of dry white wine

1 x teaspoon crushed garlic

2 x cups Arborio rice

1 pack of bacon, cut into small bite size pieces

1 x onion, finely chopped

60g butter

2 x tablespoons olive oil

juice of one lemon

salt & pepper to taste

1 x cup fresh soya / edamame beans

1/2 cup of freshly grated parmesan

1/2 cup of chicken stock.

500ml hot water

risotto Place the porcini mushrooms in a measuring jug. Pour the boiling water over the mushrooms and allow to stand. Meanwhile, add the butter and the olive oil to a wide,big pan. Gently fry the onions for until glassy. bacon Add the bacon and cook for about 5 – 8 minutes. Add the Arborio rice and mix through, making sure all the rice is glazed with the butter and olive oil. onion Pour in the white wine and mix through. When the liquid has almost been absorbed by the rice, add a little bit of the porcini mushroom liquid. lemon Stir through again. The secret to risotto is that you must keep stirring, and as soon as the liquid has been absorbed, you add some more again and keep stirring. Lemon juice Alternate your liquid with the chicken stock and the mushroom liquid. edamame beans For step by step, I borrowed a link from WikiHow to show those that might feel they’re not sure how much liquid to add at once etc. http://www.wikihow.com/Make-Risotto-Rice lemon juice When you have used half of the liquid, add the mushrooms and the soaked porcini mushrooms. edamame beans Mix through and keep stirring until all the liquid has been used. edamame beans Add the edamame beans and the lemon juice and mix through. risotto Taste the risotto and season with salt and pepper. risotto Mix through the parmesan cheese.Plate up and grate over a little more parmesan cheese, and tuck in! risotto


Wrapping up the monday blues

11 Apr

I am guilty again! One proud word will explain everything =BRAAI! So this is why I have not had any recent posts. No cooking, just the smell of braaivleis!! This adds to the blues I had today -having a lovely sunny weekend, and building furniture for our new little home, then having to wake up very early and go to work. I was very happy to start working today, but as I was sitting there, in the legal deparment, and believe me, (there is nothing legal about the boredom there), I thought to myself – Why do we do this? Why do we sit in little cubicles and do work that we don’t like in any possible way and that drives us to insanity? So that we can enjoy the more important things I suppose.

So this is why I have my blog, and this is where I was sitting and thinking about tonight’s supper. Since I am on a VERY boring, strict diet, I had to think of something different again that would make me happy to prepare and see the hubby enjoying it… not easy!! So there was mince, wraps (a multi-seed healthy version) and salad. This is what I came up with:

Mexican wraps without the bite 🙂

2 wraps

250g beef mince

2 tablespoons tomato puree

3 tablespoons Mrs Balls Chutney Original

2 teaspoons of dried coriander

1 teaspoon of olive oil

1 onion, roughly chopped

1/2 can of tinned tomatoes

1 tin of kidney beans

2 teaspoons of crushed garlic

salt and pepper to taste

2 handfuls of grated cheddar cheese

2 tablespoons of salad cream /mayonaise

Add your olive oil, garlic, coriander and onions to a saucepan. Now fry the onions for 5 minutes. Add your tomato puree and some salt. Fry until the onions are glassy. Now add your mince and chutney. Fry until the mince is slightly brown and add your kidney beans. Mix through. Now add your tinned tomatoes. Cook for 10 minutes. Taste and season with salt and pepper.

Now warm your wraps in foil in the oven for 5 – 7 minutes. Remove from the oven. Take your mayonaise and spread it over your wraps.

Now add your mince and bean filling onto the wraps. Sprinkle with your cheese, season with salt and black pepper. Now roll them into wraps.

Wrap them again in the foil and put in the oven for 7- 10 minutes until the cheese has melted. Serve with a crisp, light salad and enjoy!!