Menu:
-BBQ asparagus
-Lamb chops
-Risotto
-carrot cake
Spinach and raisin risotto
Ingredients:
-1 lb spinach
- 3 cups chicken stock
- 1/4 cup butter
-1 medium onion finely chopped
-2 cups arborio rice
-1 tsp nutmeg
-1/2 cup raisins, i would also try craisins
-1/2 cup toasted pine nuts
-salt and freshly ground pepper
1. wash the spinach and place in large pan while wet, cook until wilted, pour through the a sieve, but make sure to recover the liquid in a bowl, shop the spinach
2. fry the pine nuts in a pan, stir often
3. pour stock in a saucepan and bring to a boil then let simmer
4. Mellt the butter in a larger nonstick saucepan, fry the onion until it is softened (2-3 min)
5. Stir in the rice and cook (2 min), until the rice is coated in onion mixture
4. Mellt the butter in a larger nonstick saucepan, fry the onion until it is softened (2-3 min)
5. Stir in the rice and cook (2 min), until the rice is coated in onion mixture
6. Stir in spinach water until its absorbed by the rice
7. Add a ladle of stock at a time and mix until the liquid is absorbed by the rice
8. Mix in nutmeg, cooked spinach, raisins and pine nuts
Lamb chops
-combine rosemary, olive oil, garlic and pepper in a bowl
-pour and rub into the lamb chops
-let sit
-cook on BBQ
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