I shall soon be back at work full time. maternity leave will be over. Aside from the obvious wonder of bonding with a newborn and spending lots of quality time with the delicious Miss Munchkin, the last 5 months has given me greater opportunity to spend time in the kitchen, experimenting on bread (I have finally cracked it), making countless meringues and generally failing with macarons.
I will of course keep cooking and with my new improved camera and my increasing knowledge of Picasa and photoediting, I hope my blogging efficiency will improve, holding my blog steady through the busier times ahead.
In times of busyness, many find solace at the stove and stirring a pot of risotto is always good therapy. I am sure in the busy weeks ahead then I will be returning to the recipe below.
This is comfort cooking at it’s best. This recipe is by Donna Hay from and old Marie Claire Cookbook of mine called Food Fast. The rich and filling risotto is lightened by the addition of spinach and lemon and served alongside delicate scallops, simply seared.
I have Dominic at Belleau Kitchen to thank for my picking out this book as part of his Monthly Random Recipe challenge. This month one had to select the middle recipe in a random cookbook. This recipe came up and since it involves some ingredients I love, I was quickly down to the expensive lovely fishmonger in Turnham Green to get some fresh scallops.
The original Donna Hay Recipe calls for the spinach to be stirred into the risotto by I omitted that and served the lemon risotto on a bed of wilted spinach which worked really well. I also added red pepper to the risotto so I am posting the revised recipe below but you can also find the original Donna Hay recipe here.
For the risotto
- 200g spinach
- 5 and half cups stock (I used chicken stock)
- 2 tablespoons oil
- 2 cups risotto rice
- 1 red pepper chopped finely
- 2 teaspoons grated lemon zest
- 20g parmesan grated
- For the scallops
- 1 tablespoon olive oil
- 16 scallops removed from the shell
- salt and pepper
- Parmesan cheese
- Cracked black pepper
- For the risotto, heat the stock in a pan to boiling point and then keep it simmering on the stove
- In a separate pan, heat the oil and add the rice and chopped red pepper, stirring continuously, after a minute, add a ladleful of stock. Stir until the stock is absorbed and then keep adding stock and allowing it to absorb a ladefull at a time till the rice is cooked. Season with salt and pepper. Stir the lemon zest through and add the parmesan stirring it through just before serving.
- Wilt the spinach with a teaspoon of wated and then drain using a sieve.
- For the scallops: Heat the oil in a pan and keep the pan on high heat, sear the scallops, seasoning with salt and pepper as it cooks
- To serve:
- Layer spinach, rice and then scallops as shown.
Delicious and quick (takes 30 mins start to finish)