cream Archives

Fish recipes

Bacon, egg and cheese tartlets

20 minutes

Easter recipes

Hot cross bun bread-and-butter pudding

30 minutes

Panna cotta

Rose and yoghurt panna cotta with coconut caramel and fresh berries

Fridge dessert

Easy fridge cake with sliced nectarines

Fruity dessert

Roast stone fruit with honeyed cream

35 minutes

Chocolate recipes

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

Seafood recipes

Chilled mussel soup

30 minutes

Risotto with mixed greens and Parmesan

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25–30 minutes

Ingredients

400–500 g mix of asparagus tips, Tenderstem broccoli, sugar snap peas and thinly shredded leeks
Olive oil, for frying
sea salt and freshly ground black pepper, to taste
1 T butter
315 g risotto rice
2 cloves garlic, crushed
½ cup dry white wine
3–4 cups good-quality vegetable or chicken stock
1⁄3 cup cream
50–60 g Grana Padano cheese, grated

Method

1. Working in batches, stir-fry the vegetables in 1–2 T olive oil in a wide heavy pan until starting to wilt. Set aside and season lightly. Remove the pan from the heat and allow to cool.

2. Heat 1 T olive oil and 1 T butter in the pan. Stir in the rice, making sure it’s evenly coated in oil and butter. Stir in the garlic, then pour in the wine and stir until absorbed.

3. Add a few ladles of stock and stir until absorbed over a fairly high heat. Repeat, gradually adding the stock, until the rice is tender and swollen. It should take about 20 minutes. Turn off the heat.

4. Spoon over the cream, then add the vegetables and cover tightly. Allow to stand for a few minutes. Check the seasoning, sprinkle with cheese and serve immediately.

Chef's note: “This vegetable risotto also makes a substantial side to grilled fish or chicken. Or top it with pancrisped prosciutto or streaky bacon.”

Discover more risotto recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Eclairs with chocolate custard and drizzled dark chocolate

Angelfish pie

Bacon, egg and cheese tartlets

Hot cross bun bread-and-butter pudding

Rose and yoghurt panna cotta with coconut caramel and fresh berries

Easy fridge cake with sliced nectarines

Roast stone fruit with honeyed cream

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

Chilled mussel soup

Red onions baked in cream and Gorgonzola

Chocolate ganache ginger biscuits

Risotto with mixed greens and Parmesan

Risotto with mixed greens and Parmesan

Ingredients

Method