Racing round London for risotto

Recently I drove over to my parents’ house, stayed with them one night and then brought them back here for an overnight stay, so they could enjoy some fun time with their grandchildren too. Son1 had been eagerly awaiting their visit as he was looking forward to playing “The London Board Game” with them which we received free as part of a campaign to raise awareness about loneliness in old age, sponsored by Sunrise Senior Living.

Recent research from the group Campaign to End Loneliness has shown how detrimental loneliness can be to a person’s health, especially for older people. My parents like to get out and about a lot using their bus passes, although they do worry about falling. But yes I am concerned that they could feel lonely if circumstances force them to be more house-bound.

And of course, their visit was the ideal opportunity to try out another of the Sunrise Senior Living recipes. Regular readers of my blog may remember that earlier this year I blogged about cooking the Sunrise Senior Living Spotted Dick recipe, which I selected in memory of my grandparents.

This time I chose to make a Tomato & Basil Risotto, as 3 generations of the family love risottos. I can remember as a child that my mum used to regularly make a risotto using mince. And although I’ve never made a Tomato & Basil Risotto previously, I do make either a spinach or sausage risotto. I followed the recipe as stated apart from using mozzarella rather than goats cheese, which I don’t like.

Tomato & Basil Risotto

Ingredients (serves 4)

20g salted butter
10ml olive oil
3 tomatoes – cored, seeded and diced
1⁄4 Spanish onion – diced
1⁄2 garlic clove – crushed
220g Arborio rice
400ml vegetable stock
20ml double cream
30g fresh basil – chopped
70g goats cheese – sliced
Pinch of ground black pepper
Pinch of salt

Method

Heat the oil over a moderate heat and add the onion as well as garlic to the pan.
Sauté until the onion softens.
Then add the tomatoes and seasoning.
Sauté for a further 3-4 minutes.
Add the rice, mix thoroughly and sauté for 3-4 minutes.
Gradually add the vegetable stock, stirring until all the liquid is absorbed.
Continue stirring until the rice is tender and creamy but still firm, then add the butter and cream.
To serve, top with basil and cheese.

 

And guess who succeeded at racing round the stations and won The London Board Game. Yes it was son1 of course.

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Disclosure. This post is in collaboration with Sunrise Senior Living who provide assisted living in care homes. I have received a free game, a pack of playing cards and been reimbursed for the cost of the ingredients.

Sausage Risotto

Tasteclub have invited bloggers to celebrate Sausage Summer by sharing their favourite sausage recipe.  My favourite is sausage risotto.  I always use best quality sausages and suggest traditional pork sausage for my recipe.

Ingredients (serves 2 adults and 2 children)

350g butchers pork sausages
150g mushrooms
1 large onion
75g green beans
2 cloves of garlic
2 pints stock (made from 2 beef stock cubes and boiling water)
mixed herbs
salt and pepper
2 tablespoons of olive oil
280g risotto rice (80g per adult and 60g per child)

Method

Top and tail the beans. Cut any long ones in two pieces.
Chop the mushrooms, onion and garlic.
Cut the sausages into short pieces.
Add a tablespoonful of olive oil to a wok and heat.
Brown the sausage with the garlic.
Add the rice and cook for 1 minute to coat with oil.
Gradually add the stock a few tablespoons at a time, stirring continuously until absorbed.
Meanwhile, heat the other tablespoonful of olive oil in a frying pan and cook the onion and mushrooms. (This is because my children do not like onion and mushroom. Otherwise they could be added directly at this stage.)
Add the beans when the rice is al dente, (after approx 20 mins).
Season with herbs, salt and pepper.
The risotto is ready, once the rice has softened to your preferred taste. (You may not require all the stock).
Serve the childrens portions.
Add the onion and mushrooms to the risotto.
Serve and enjoy.

Chop the vegetables

Cut the sausages

Brown the sausages with the garlic

Add the rice

Gradually stir in the stock

Cook the onion and mushrooms separately

Add the beans

Add the onion and mushroom

Serve and enjoy