COURGETTE & LEMON RISOTTO RECIPE | BBC GOOD FOOD
An easy vegetarian one-pot risotto - simply stir in your seasonal veg, simmer and enjoy
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
- Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
- To serve, stir in some seasoning, the lemon zest, vegetarian Italian-style hard cheese and crème fraîche.
Nutrition Facts : Calories 752 calories, FatContent 37 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 83 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 19 grams protein, SodiumContent 2 milligram of sodium
RAILWAY LAMB CURRY RECIPE - BBC GOOD FOOD
Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour
Provided by Maunika Gowardhan
Categories Dinner, Main course
Total Time 2 hours 20 minutes
Prep Time 35 minutes
Cook Time 1 hours 45 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
- Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
- Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
- Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.
Nutrition Facts : Calories 646 calories, FatContent 47 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.3 milligram of sodium
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