Garlic + leek risotto with buttery field mushies + crispy sage

There is nothing more comforting than a steaming bowl of this, with the wintery rainy weather we are having in Oz. Also good for those experiencing summer mind you, as it is not to heavy.
The flavour combination is bang on + with the addition of creamy brie that just oozes when melted – well. You had me at brie.

This risotto is a slightly wet one (exactly how I like it) + is quickly becoming a favourite + regular in our home.

serves 3 (double when having guests)

ingredients

4 large field mushrooms thickly sliced
handful of sage leaves
olive oil
organic butter
1 small leek thinly sliced (white part only)
2 garlic cloves thinly sliced
1 cup arborio rice
1/4 cup white wine
1 ltr vegetable stock
1 tbsp sour cream
fresh finely chopped parsley
sea salt
black pepper ground
freshly grated parmesan
a few slices of triple cream brie

truffle oil

*

Bring the vegetable stock to a simmer in a pot.

Heat a frypan with a drizzle of olive oil. Add the field mushrooms + a pinch of sea salt. Cook until the liquid has reduced, then add the sage leaves a little nob of butter. Fry until sage is crisp.

Heat a large deep pan and add 1/2 tbsp of butter + a good drizzle of olive oil. Add the leeks + garlic and cook for 5 minutes, until softened.

Add the rice and stir to coat, then add in the wine + bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.

Stir in sour cream, parsley (reserve a little for on top), a nob of butter and season.

Sprinkle the parmesan on top + additional parsley.

Top with a spoonful of mushrooms + 2 slices of brie.

Drizzle a little truffle oil on the risotto, if you want decadence.

Serve immediately.

With love,

Kristy x

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Japanese pancakes with sesame kai lan

An extremely healthy, savoury-style vegetable pancake that is sure to please. It makes the perfect dinner for two.

serves 2

ingredients

4 free range eggs
1/3 cup gluten free plain flour
1 tbsp organic tamari
1/2 tsp grated ginger
1/4 white onion sliced
2 cups shredded green cabbage
1 grated carrot (I leave the skin on for maximum nutrition)
pinch white pepper

sesame oil
4 pieces kai lan

to serve
japanese mayo
kecap manis
finely sliced spring onion
white sesame
black sesame
fresh coriander leaves,
or, crumbled dried seaweed

 

Place all of the ingredients into a large mixing bowl. Stir to combine well. Allow the batter to sit for 10 minutes.

Heat a generous amount of sesame oil in a frypan over a medium to high heat.

Pour in half the batter. Cook the pancake until golden brown + crispy on both sides. Keep warm whilst you cook the other pancake.

Cut the kai lan in halves lengthwise. Heat another frypan (with a lid) with sesame oil. Sauté the kai lan over a high heat for a few minutes, or until it starts to become tender. Place the lid on for a minute or so to steam finish.

Top the pancakes with a kecap manis, a drizzle of mayo. Scatter all over with spring onion, sesame + coriander leaves. Place the kai lan on top.

 


I hope you loved this recipe as much as I do! I wouldn’t mind at all, if I had to eat it everyday.

With love + in great health,

Kristy x