Deliciously Ella’s Mushroom Risotto with Basil Cream

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The other week I went round to a friend’s house for dinner. This friend is well known for her lack of cooking ability and ‘going round for dinner’ usually means a Dominoes pizza delivery or a supermarket pizza being thrown in the oven. She’s almost a connoisseur of the takeaway. However, this time, I underestimated her.

She’d made us the Deliciously Ella Mushroom Risotto with Basil Cream from the new cookbook by Ella Woodward ‘Every Day’. When I asked to see the recipe later she admitted that she’d bought the book for her friend’s birthday and had taken a photo of a few of the recipes from the book before wrapping it up. She wasn’t sure if she’d made it right because she had to squint to see the text! I’m less of a tight wad and ordered the book off Amazon to try it out myself.

Deliciously Ella

I’m a big fan of this recipe, and although it packs quite a punch in the calorie stakes (742 by my count) most of them come from the basil cream, which you can leave out if you want. I wouldn’t; it’s delicious! It takes an hour to cook, but only about 10 minutes to prep everything, so it’s ok for a weeknight tea if you get it on early enough. I tend to prep everything (up until putting the rice in) whilst baby Rose has his tea and then whack the rice in whilst I’m doing bottle before bed. By the time baby Rose is fast asleep our dinner is beautifully cooked.

I’ve halved the recipe below, so in the book it says it serves 3. In reality I find it serves 2 with a handy bowl left over for the baby. I’ve also changed a couple of things from the original recipe to best suit us.

Ingredients
3 tablespoons of melted coconut oil
2 tablespoons of garlic paste
2 teaspoons of dried thyme
2 teaspoons of dried oregano
1 teaspoon of ground cumin
250g sliced chestnut mushrooms
400ml coconut milk
250g brown rice
1 tablespoon of lime juice
2 tablespoons of lemon juice
100g frozen peas
Salt and pepper to taste

Basil cream ingredients
25g fresh basil
1 teaspoon of garlic paste
40g pine nuts
2 tablespoons of olive oil
1 tablespoon of lemon juice
A few tablespoons of water – depending on what texture you’d like


Method

  1. Put the garlic paste, thyme, oregano, cumin and coconut oil in a large saucepan. Once the coconut oil has melted, stir together and then add the mushrooms. Cook until coated in the mixture.
  2. Add in 350ml of water, 200ml of coconut milk, the lime juice, salt and pepper and then the rice.
  3. Put the lid on the pan, bring the liquid to a boil and then reduce the heat to a simmer. Leave for 45 minutes, stirring occasionally.
  4. After 45 minutes, stir in 200ml of coconut milk, the lemon juice and the frozen peas. Cook for a further 15 minutes.
  5. Whilst the risotto is cooking, make the basil cream by combining all the ingredients in a food blender. Blend until smooth.

As a non-vegan I’ve been adding a cheeky bit of parmesan on the top as well!

I thoroughly recommend this one. It seems like a faff and there are a lot of ingredients, but it’s not difficult and it’s definitely delicious.

If you try it, let me know.

Happy healthy cooking.

Around the Corner Fitness.

 

 

 

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