Risotto with clams

The winter month are still upon us – and nothing nicer than staying at home and cooking a hearty meal for the family. 

Lets make risotto – not a difficult dish to make just needs some love and care

risotto with clams

serves 4

1 kg clams or vongole (from your fishmonger)

200ml white wine

in a saucepan heat the wine add the clams – cook approx. 3 mins

until calms open. Drain the wine and set aside

400g Arborio rice

2 Tsp olive oil

1 Tsp of unsalted butter

1 small onion finely chopped

1-2 cloves of garlic finely chopped

A handful of flat leaf parsley – chopped

150ml white wine

1.5 litre vegetable or chicken stock

zest from 2 lemons (keep the lemons to squeeze over the risotto)

In a frying pan add the butter, olive oil, onion and lastly the garlic. Fry slowly over a low heat for about 5 mins. Add the rice and stir making sure each grain is coated with oil. Add the wine and reduce until the wine has almost evaporated - about 2 mins. Add the stock a little at a time, reducing and allowing the rice to absorb the moisture before adding more. The whole process should take about 20 -25 mins and its best to keep stirring throughout. I like the rice el dante. 

Stir in the clams - garnish with the lemon zest, chopped parsley and generously drizzle with olive oil. You can also squeeze some fresh lemon juice over the risotto. Serve immediately.

Tip – the risotto should be thick, but not stodgy. Careful not to overcook the rice or leave in too much liquid. Remember to add small amounts of liquid at a time. 

Bon apetito – with a glass on white wine yum !

Penne with prawns

Its still freezing out there even though we've just past the winter solstice and on the downhill slope to spring! (Yippeeeee!)

250 g of penne
250 g of cooked prawns (freeze the rest for another day)
½ cup of light cream
¼  cup of plain yoghurt
juice and zest from ½ lemon
1 clove crushed fresh garlic
1 bulb fennel – thinly sliced
1 couple of thyme sprigs ( from your potted herb garden ) 

In a frying pan add a good glug of olive oil. (Always be careful not to burn the oil as it heats quickly.) Add the prawns and the fennel just long enough to heat through. Remove from the heat. Add the lemon juice, garlic, zest, cream & yoghurt. 

Cook the penne in a pot of salted boiling water till al dente (about 12 mins). Drain and leave in the pot – drizzle with a little olive oil so it doesn't get sticky. 



Toss in the sauce in the hot pasta. Garnish with fresh thyme and serve immediately.