Hello everyone! On the off chance you had noticed that I haven’t posted in a while, the past two weeks I’ve been working away in London and catching up with many lovely friends in the evening. I didn’t have a kitchen when staying in London and even though I came home in the weekend between (to see Foo Fighters play Milton Keynes – a bucket list item for sure), eating out for every lunch and dinner got old very quickly. I did manage five pre 7 am runs along the beautiful Southbank of the Thames (see my Instagram) though, my favourite part of London.
On a related note, tomorrow I am running the first of two runs for a charity called The Aspinall Foundation, who do amazing animal conservation work, this particular run is for their Gibbon projects (the most endangered primate). If animals are your thing then a donation, no matter how large or small would be hugely appreciated by the animals and myself. The first run is a 5 km fun run and the second is a 10 km run in October (my longest official run to date, eek!).
The recipe inspiration is courtesy of Jam and Clotted Cream, such a simple but delicious combination of flavours with the genius addition of clotted cream at the end, risotto is comfort food at its finest!
Ingredients: (Serves 3-4)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 6 rashers of bacon (I prefer smoked), chopped
- 300 g of arborio rice
- 100 ml of white wine
- ~1 L of vegetable stock (I actually used chicken stock that I’d made in the slow cooker, using your own stock is so satisfying)
- 100 g of frozen peas
- A bunch of asparagus, chopped
- A heaped tablespoon of clotted cream, optional
- Parmesan to finish, optional
- Butter, to cook, definitely not optional, trust me it is totally worth using butter
- In a large saucepan, over a medium heat, melt the butter and then cook the onion for a couple of minutes.
- Add the garlic and cook both until soft.
- Increase the heat and then add in the bacon, fry until crispy.
- Add the rice and stir quickly to coat it all with butter and bacon deliciousness, then pour in the wine.
- Once the wine has boiled and reduced slightly, add a ladle of stock and stir. The secret to risotto is stirring.
- Keep adding stock and stirring for about 15 minutes.
- Add in the peas and asparagus, keep adding stock and stirring for another 5 minutes or until the vegetables are cooked and the rice is soft.
- Remove from the heat and stir in the clotted cream.
- Serve and top with grated Parmesan.