Weekend dinners need to be special and speedy, because no one wants to spend hours in kitchen, sweating it out in this weather.
Let Nadiya Sarguroh tempt you with her creamy Mushroom and Peas Risotto, a rice dish cooked in soup stock, that will bring back memories of your last holiday in Italy :))
Meat and seafood lovers can skip the peas and add shredded or boiled chicken or prawns to the risotto.
Nadiya's recipes are the result of many rounds of experimentation with everything from dessert, snacks, Western cuisine and Indian dishes.
Mushroom and Peas Risotto
Serves: 2
Ingredients
Method
Editor's Note: Liquid broth is available in some gourmet food stores. Or substitute the vegetable broth by combining 2 vegetable soup cubes or 2 vegetable broth/bouillon cubes or 2 tsp vegetable broth/bouillon powder with 4 cups boiling water and freeze the excess for future use in another soup or recipe.<
Make vegetable broth from scratch by boiling 4-5 cups water with 1-2 large roughly chopped carrots, 3 stalks roughly chopped celery with leaves, 2 medium onions chopped in chunks, 5-6 whole black peppercorns, 2 tsp salt, 4 tbsp chopped parsley with stems, 2 lavang or cloves, 5 pods garlic, 2 tej patta or bay leaves till vegetables are tender and the water is steeped with the flavour of the vegetables and spices.
Strain and use 3 ¼ cups for the recipe. Freeze the excess for future use in another recipe.
Nadiya Sarguroh lives in Mumbai and publishes the food blog HautePot.
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