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September 09, 2005

Food Report: Mushroom and spinach risotto with scallops and samphire

A trip to Regency Fisheries in Leamington (49 Regent Street, just off the Parade) resulted in a haul including two of my favourite sea bound ingredients: scallops and samphire. A great risotto was subsequently created and consumed.

Risotto is usually impressive, but easy to create (tip for single men, this works wonders!). For this I used Sainsbury's Risotto Pronto, fish stock, organic baby leaf spinach, chopped chestnut mushrooms, finely chopped courgettes and shallots, and frozen peas. The scallops were gently grilled with some salt. The samphire was boiled for a minute (less if you like it to have a strong flavour). The risotto rice should not be too dry, as the liquid gives it a creamy texture.

A quote from Emma: "I really liked the risotto, moist, the flavours of the vegetables".


Robert O'Toole : 09 Sep 2005 11:15 |  Tags:   |  Comments (0) |  Report a problem