Since the kid can walk - she refuses to sit in the kid-seat in the supermarket trolley. So when we go for daily groceries, I let her have her own little trolley. She loves it. It completely makes her day and gives me a few more grey hairs. But hey, as long as the kid is happy, I'm happy (and everything is better than a screaming kid in the supermarket). And she looks cute doing it.
On the menu today, if you need some inspiration
Porcini and chicken risotto
25 grams (approx. 1 oz) dried porcini mushrooms
3/4 cup boiling water
4 chicken thigh fillets
2 cups arborio (risotto) rice
1 L chicken stock
2 tsp thyme leaves
1 clove garlic, crushed
50 grams butter, chopped
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
Extra Parmesan to serve
3/4 cup boiling water
4 chicken thigh fillets
2 cups arborio (risotto) rice
1 L chicken stock
2 tsp thyme leaves
1 clove garlic, crushed
50 grams butter, chopped
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
Extra Parmesan to serve
Preheat oven to 400F. Place the mushrooms in a bowl and cover with the boiling water. Allow to stand for 5 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and place in a 3-litre capacity ovenproof dish with the mushroom soaking water, chicken, rice, stock, thyme and garlic. Stir to combine, cover tightly with lid or aluminum foil, and bake for 35-40 minutes. Remove from the oven, add the butter, Parmesan, salt, and pepper, and stir for 3-4 minutes or until risotto thickens. Divide between bowls and top with Parmesan to serve. Serves 4.
Recipe from Donna Hay's Simple Dinners cookbook
