Mushroom and Pea Risotto with Parmigiano-Reggiano

Mushroom and Pea Risotto with Parmigiano-Reggiano

Reading Time: 2 minutes

 

This Risotto is a great family favourite I always cook for my wife and four girls.  Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!

Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.

Mushroom and Pea Risotto with Parmigiano Reggiano

Mushroom and Pea Risotto with Parmigiano Reggiano

Ingredients

  • 4 cups vegetable or chicken stock
  • 1 tablespoon butter
  • 1 finely chopped onion
  • small glove minced garlic
  • 1 cup uncooked Risotto rice
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 500g thinly sliced shiitake mushrooms
  • 2 teaspoons chopped fresh thyme
  • 3/4 cup frozen peas
  • 2 tablespoons lemon juice
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese
  • freshly ground black pepper

Instructions

  1. Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
  2. Melt butter in a pan on medium heat.
  3. Add the onion and garlic and sauté for 2 minutes.
  4. Next, add the risotto and cook for 1 minute.
  5. Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
  6. After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
  7. Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
  8. Heat the oil in another pan over medium heat and add shiitake mushrooms.
  9. Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
  10. Add the peas into the risotto followed by the mushrooms & thyme
  11. Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
  12. Mix all ingredients well and spoon portions onto a plate.
  13. Top with remaining Parmigiano-Reggiano cheese and serve.
  14. Why not try topped with a poached egg for an extra twist.
https://www.glotime.tv/mushroom-and-pea-risotto-with-parmigiano-reggiano/

Find more information about Parmigiano-Reggiano at https://www.parmigianoreggiano.com/

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Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Reading Time: 3 minutes

This quick and easy recipe for Tom Yum Kai (Hot & Sour Chicken Soup) will transport you to the wonderful land of Thailand with its authentic flavours and taste of Asia. Delicious on its own or served with rice or noodles for a more filling meal

hot sour soup

Ingredients

Serves: 4-6 people

680ml chicken stock (from Cube or fresh)

1 tablespoon tom yum paste

1/2 clove garlic, finely chopped

3 stalks lemon grass, cut into 1” pieces

2 kaffir lime leaves

2 chicken breast fillets (skinless) – cut into thin strips

110g fresh mushrooms, thinly sliced

2 medium sized tomatoes (cut into 8ths)

2 tablespoon fish sauce

2 tablespoons Palm Sugar (or use brown sugar)

1 tablespoon fresh lime juice

1 teaspoon chopped fresh green chilli

1 small handful fresh coriander, chopped

1 small bunch fresh basil, chopped

 

Method

In a large saucepan, bring the chicken stock to a boil.

Stir in the tom yum paste and garlic, and cook for about 2 minutes.

Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.

Mix in the mushrooms and Tomatoes. Add the fish sauce, lime juice, and green chilli.

Continue cooking for 10 minutes.

Remove from heat, and serve hot with the coriander and basil sprinkled on top.

Serve

 

Substitute the chicken for prawns for Tom Yum Goon
Add in cooked noodles for a more filling meal

thai soup

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A Valentines Day Treat

A Valentines Day Treat

Reading Time: 3 minutes

 

Enjoy these simple shortbread biscuits dipped in a lovely chocolate coating.
Easy to make and will keep for a week in an airtight container
Delightful with your favourite hot drink on your own or with a loved one.

Makes 18 shortbread fingers

Total time required Total time: 55 mins
Preparation time: 35 mins
Cooking time: 20 mins
Other time: 30 minutes chilling time.

 

Ingredients
125g salted butter
50g caster sugar
180g plain flour
100g dark chocolate, broken into chunks

Method

Preheat the oven to 180ºC/160ºC fan/Gas 4

Put the butter and sugar into a bowl and beat until creamed together
Add half the flour and mix well. Add the remaining flour and, using your hand,
bring the mixture together and knead lightly until a smooth dough is formed.

On a floured board roll the mixture into a 20cm square. cut it into fingers using a knife
or cutter, re-roll any trimmings.

Place on a baking tray and prick with a fork.

Bake for 15-20 minutes until very lightly browned. Cool biscuits on a wire rack.

Put the chocolate into a small bowl over a pan of gently simmering water.
When the chocolate has melted, remove from the heat,
or melt in the microwave stirring occasionally.

Dip each shortbread finger into the chocolate, shake off the drips and place on baking paper. leave to set.

Enjoy

 

Extra Twists :

Whilst the chocolate is still warm sprinkle grated orange zest or chopped macadamia nuts.

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Kick Start a Healthy New Year with this Prawn, Avocado & Cucumber Salad

Kick Start a Healthy New Year with this Prawn, Avocado & Cucumber Salad

Reading Time: 2 minutes

 

A quick tasty snack or a starter for a main meal, this simple recipe not only looks good but tastes good too. Slices of chunky avocado and cucumber make a great mix of textures and flavours.

recipe

Serves 2

Ingredients

300g cooked, peeled king prawns, patted dry

100g baby spinach, washed and patted dry

2 avocados, cut into chunks

1 large cucumber, ends trimmed, halved widthways and cut into chunks

50g cashew nuts, toasted and roughly chopped

Black Pepper to taste

 

For the dressing

1 red chilli, finely chopped

1 lime, zested and juiced

1 ½ tbsp sesame oil

1 ½ tbsp soy sauce

 

Method

Mix all the dressing ingredients together in a large bowl with some black pepper.

Add in the prawns and leave to marinate for 10 mins.

Remove the prawns from the bowl and transfer to a plate.

Toss the spinach in the remaining dressing.

Add the avocado & cucumber, and carefully toss to combine.

Divide the salad between plates

Top with the prawns and cashews.

Serve.

 

Tip: for a little bit of sweetness add some diced Mango or Pineapple chunks.
or add some finely chopped chilli for a heat kick.

salad

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A Savory Treat to Kick-Start the Christmas Celebrations

A Savory Treat to Kick-Start the Christmas Celebrations

Reading Time: 2 minutes

 

There is nothing like starting the Christmas celebrations, ordering the Turkey & trimmings, inviting Friends and Family,
or wrapping the presents for your tribe.

Speaking of which why not try this recipe for Parmigiano Reggiano Cheese Straws accompanied with a glass of bubbly to enjoy whilst carrying out any of the above tasks?

They are quick and easy to make and are also ideal to russtle up for your visitors over the festive season.
Try them warm along with your favorite sparkling tipple, they will go down a treat.

Parmigiano Reggiano Cheese Straws

Parmigiano Reggiano Cheese Straws

Ingredients

  • 50 grams grated Parmigiano Reggiano Cheese
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground black pepper
  • 5 tablespoons softened Butter
  • Ready Made Puff Pastry Sheets

Instructions

  1. Preheat oven to 200 (180 Fan).
  2. Combine cheese, garlic powder and black pepper in small bowl; reserve 1 tablespoon of the mixture.
  3. Arrange pastry sheets on flat surface. Evenly spread 2 tablespoons Butter on each pastry sheet.
  4. Evenly sprinkle with cheese mixture, then cut each sheet into 10 strips.
  5. Twist strips, then arrange on baking sheets, pressing down ends.
  6. Melt remaining butter in the microwave then brush on pastry strips
  7. Evenly sprinkle with reserved mixture.
  8. Bake for 10 minutes or until golden.
https://www.glotime.tv/recipe-a-savory-treat-to-kick-start-the-christmas-celebrations/

These straws will keep well for 5 days in an airtight container, thats if you have any left to keep !
For an extra twist sprinkle with seasame seeds before baking.

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