Rice is a symbol of abundance in Asian and Latin American cultures, while corn represents fertility and life in Native American traditions. Combine these two ingredients and you’ve got a refreshing dish.

Lemon & sweet corn risotto

Serves 6 

Ingredients

5 Tbsp (75g) butter
3 Tbsp (45ml) olive oil
1 onion, finely chopped
3 cloves garlic, grated
2 cups Arborio (risotto) rice
½ cup (125ml) dry white wine
4 cups (1L) chicken stock
1 cup (250ml) cream
1 lemon
1 can (410g) creamed sweet corn
1 can (410g) corn kernels, drained
Salt and milled pepper
2 sweetcorn on the cob
Handful coriander, to garnish 

Method

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring. 
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice. 
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely. 
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice. 
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes. 
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm. 
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob. 
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Chicken and corn nacho bowls 

The post Lemon & sweet corn risotto appeared first on MyKitchen.

To ensure your bounty of veggies goes the extra mile (before they go limp!), try pickling them. This not only helps the veggies to keep their crunch, but also imparts so much flavour and the uses are endless! Try them in salads, sandwiches or enjoyed as is on your favourite cheeseboard or snack platter. 

Broccoli omelette with spanakopita filling

Serves 4 

Swap out broccoli for baby marrow or shaved cauliflower if you prefer.

Ingredients 

Olive or canola oil for frying
1 red onion, sliced
1 packet (400g) tenderstem broccoli, halved lengthways
2 Tbsp Dijon or wholegrain mustard
1 cup milk or cream
2 cups grated mozzarella
12 eggs, separated
Salt and milled pepper
½ packet (150g) baby spinach
2 discs feta, crumbled 

Method

1. Heat a glug of oil in a medium-sized pan and sauté onions. Remove and set aside.
2. Add 6-8 halved broccoli stems to the same pan and brown for 2 minutes. Set the pan aside. 
3. Whisk 1 tsp mustard and ¼ cup each milk and mozzarella with 3 egg yolks in a bowl.
4. In a separate bowl, lightly whisk 3 egg whites until they are fluffy and have tripled in volume. Season.
5. Place the pan back onto the heat. Fold egg whites through the egg yolk mixture and pour over broccoli in the pan.
6. Fry the omelette for about 2-4 minutes, swirling the pan occasionally, while lifting the sides with a spatula to ensure the egg cooks evenly.
7. Add ¼ of the spinach, an extra handful of mozzarella, some crumbled feta and the sautéed onion.
8. Fold the omelette to enclose filling and cover with a lid for 1 minute to steam, allowing the cheese to melt. 
9. Transfer t o a plate and repeat the process with remaining ingredients to make 3 more omelettes.
10. Serve warm, sprinkled with some fresh herbs and seasoning if you prefer.

Oven-baked polenta with mushrooms and tomato

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan.  

Ingredients 

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Swiss chard and tomato pizza

Serves 4 

Bulk this up by topping pizza with shaved fennel, onion slices or cubed butternut or pumpkin.

Ingredients 

500g store-bought bread dough
1 Tbsp Dijon or wholegrain mustard
2 Tbsp tomato paste
1 tsp dried mixed herbs
Pinch of sugar
1 packet (300g) Swiss chard, shredded
2 cups grated white Cheddar
Salt and milled pepper
3 salad tomatoes, chopped
2 Tbsp chopped fresh parsley 

Method

1. Preheat oven to 200°C.
2. Roll out dough on a lightly floured surface into a large circle of about 4mm thick.
3. Combine the mustard tomato paste and dried herbs and sugar, then generously spread onto pizza base.
4. Place the base on to a greased and lined baking tray and bake for about 5-6 minutes.Remove from the oven.
5. Scatter the base with Swiss chard and cover with grated white Cheddar. Season well. 
6. Bake for about 6-8 minutes or until the crust is golden and the cheese has melted.
7. Top with fresh tomato and sprinkle with parsley.
8. Slice and serve immediately. 

Curried dhal

Serves 4 

Swirl some coconut cream or milk through the dhal for added flavour.

Ingredients 

2 glugs canola oil
3 onions, chopped
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground turmeric
¼ cup curry powder
2 Tbsp ground coriander
2-3 sprigs fresh or dried curry leaves
2 cups dried lentils
3 cups vegetable stock
1 can chickpeas, drained
1 head cauliflower, broken into small florets
Handful fresh coriander, chopped
Salt and milled pepper 

For serving 

Tomato and onion sambal
Plain yoghurt
Naan, roti or flatbreads 

Method

1. Heat a glug oil in a large pot over low heat and fry onions, garlic, ginger and turmeric for 5 minutes.
2. Stir through half the spices and all the curry leaves and fry for another 3-5 minutes. Add a splash of water if the mixture starts to catch.
3. Add lentils and stock to pot and simmer for 15-20 minutes, stirring it occasionally.
4. Preheat oven to 180°C.
5. Place chickpeas and cauliflower onto a baking tray, drizzle with oil and sprinkle with remaining spices. Toss to combine.
6. Roast for 20 minutes or until golden.
7. Stir roasted cauliflower, chickpeas and fresh coriander through dhal and season well.
8. Serve with tomato and onion sambal, plain yoghurt and naan, roti or flatbread.

Moroccan cauliflower

Serves 4 

Add a can of lentils, beans or chickpeas to the sauce to bulk up this meal. 

Ingredients 

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 heads cauliflower
3 Tbsp olive oil
Salt and milled pepper 

For the sauce 

1 can coconut milk
½ cup vegetable stock
1 sachet butter chicken paste
1 Tbsp tomato paste
1 Tbsp ground turmeric
1 lemon, juiced 

For serving 

¼ cup flaked almonds, toasted
¼ cup cranberries
Handful coconut flakes, toasted
1 lemon, zested
Handful fresh mint and parsley, chopped
8 mini pitas, toasted 

Method

1. Preheat oven to 200°C.
2. Crush the coriander, cumin and mustard seeds in a pestle and mortar or with the back of a spoon.
3. Place cauliflower into a deep roasting dish, drizzle with oil and sprinkle with crushed seeds. Season well.
4. Roast for 20 minutes or until lightly golden.
5. In a separate bowl, whisk together all the sauce ingredients. Season well.
6. Pour the sauce around the cauliflower, return it to the oven and roast for another 10-15 minutes or until cooked through.
7. Combine the almonds, cranberries, coconut, lemon zest and herbs and scatter over the cauliflower.
8. Serve the cauliflower with a generous helping of sauce and toasted pitas.

Vegetable barley risotto

Serves 4 

Both barley and millet make great substitutes for arborio rice, as you can cook them in the exact same way. 

Ingredients 

2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and trimmed
2 carrots, chopped
3 cloves garlic, chopped
2 dried or fresh bay leaves
Handful fresh thyme
1 cup raw barley or millet
¼ cup white wine
6 cups vegetable stock
Salt and milled pepper
½ cup cream
⅓ cup grated Parmesan
2 Tbsp butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (250g) vine or cherry tomatoes
Parsley or watercress, for serving 

Method

1. Heat oil in a large pan or pot and sauté onions, leeks, carrots and garlic for 3-5 minutes.
2. Add the bay leaves, thyme and barley and cook for about 2-3 minutes.
3. Pour in wine if using, while stirring and cook for about 3-4 minutes.
4. Add about ⅓ cup of stock at a time while stirring, allowing it to fully absorb in the barley before pouring in the next addition. Repeat process with remaining stock.
5. Stir continuously for 25-30 min over a medium-low heat until stock has been absorbed and barley has cooked through.
6. Remove and discard bay leaves and thyme stalks.
7. Season and stir through cream and Parmesan.
8. Heat butter in a separate pan and fry mushrooms and tomatoes for 2-3 minutes.
9. Stir mushrooms, tomatoes and parsley through risotto and cook for a further 1-2 minutes.
10. Serve the risotto garnished with fresh herbs and extra grated Parmesan.

Words by: Chad January
Photographs: Recipes and styling: Fresh Living Magazine 

The post 4 yummy ways to use your leftover veggies appeared first on MyKitchen.

Creamy, gooey yumminess that melts in your mouth – why would anyone want to avoid cooking this mouth-watering Italian dish? Here are a few tips to help you make a risotto that will leave your special someone wanting more and more…

1. Use short-grain risotto rice  

If your rice is mushy and can be moulded into a ball, you’ve gone too far. Risotto rice, just like pasta, should be al dente – you want a little bite. Arborio rice is your best bet. This type of rice slurp up all the flavours of the stock and kick out the lovely thick, smooth texture we know and love.  

2. Cook your rice slowly  

Patience is the name of the game with risotto, so before you start, get into your zen space. Stir your dish often and never leave it unattended – you might risk it boiling over.  

3. Never rinse your rice 

Risotto rice contains a starch that helps your rice develop its texture – why would you want to wash all of that away?  

4. Use the right pan 

If you have a cast iron pan – perfect! Second prize is a deep pot with a heavy bottom. Because risotto needs time to cook and simmer, this type of pot will prevent burning.  

 5. Warm stock, always 

Prepare your stock in a separate pot and make sure it’s warm before you add it to your risotto rice. The last thing you want is for your rice to go into shock – which is what will happen when you add cold stock. Add your warm stock bit by bit to avoid overwhelming your rice, making sure that liquid has been absorbed by the rice before adding in the rest of the stock. You want your risotto to absorb the flavours slowly to allow its delicious texture to develop.  

6. Serve your risotto immediately 

The longer your risotto sits, the more moisture the rice will absorb, taking it from al dente to mushy. Nobody has time for mushy risotto, especially after all the love and patience you poured into your risotto at the beginning of your cook.  

7. Don’t forget the final touches 

After all the stock is absorbed, remove your pot from the stove, wait a couple of minutes and add a generous amount of butter, Parmesan and fresh herbs to give your risotto that deliciously creamy texture.  

The post 7 Tips To Perfect Your Next Risotto appeared first on MyKitchen.

We bring you our version of a gym rat’s favourite meal: chicken and rice. But instead of just boring old rice, we’ve swapped it out for spinach risotto!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
4 skinless chicken breast fillets
Salt and black pepper
1 tbsp olive oil, plus extra to drizzle
1L chicken stock or 1 chicken stock cube with 1L water
20g butter
1 onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
2 cups Arborio rice
1 cup dry white wine
250g baby spinach
⅓ cup grated Parmesan
Zest of 1 lemon
2 tbsp finely chopped sage
2 tbsp finely chopped parsley

METHOD
1. Preheat oven to 180°C.
2. Season the chicken breasts and drizzle with oil.
3. Heat a griddle pan over high heat and cook the chicken on each side, until golden griddle lines appear. Then cook in the oven for 10 minutes.
4. Place the chicken stock in a pot over medium heat. Keep hot to use later.
5. Melt the butter and 1 tbsp oil in a heavy-based pan over medium heat and fry the onion for 2 minutes. Add the garlic and fry for 1 minute. Add the rice and toast slightly, until it starts to pop.
6. Add the wine to deglaze the pan and cook for 1 minute until it reduces. Start adding the stock, 2 ladles at a time, continuously stirring so the rice soaks it up. Once all the stock is added, the risotto should be al dente, with a porridge-like consistency.
7. Stir in the spinach, Parmesan, lemon zest and herbs. Serve with the sliced chicken.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

The post Spinach risotto with roast chicken appeared first on MyKitchen.

Does risotto sound intimidating to you? If so, try our delicious seafood and sparkling-wine risotto! It’s a great recipe to help you get over your fear!

SERVES 4 //  COOK TIME 45 min

INGREDIENTS
1 L chicken or vegetable stock
2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
350 g Arborio rice
200 ml dry sparkling wine
150 g calamari tubes
12 prawns, shells removed
12 mussels, shells removed
3 tbsp grated Parmesan
1 tbsp butter
Salt and black pepper
1 green chilli, finely sliced, to garnish
Parsley, to garnish
Lemon wedges, to serve

METHOD
1. Heat the stock in a pot over low heat and keep it simmering.
2. Heat the oil in another pot over medium heat. Add the onion and garlic and fry for 5 minutes. Stir in the rice, making sure every grain is coated in oil, and fry for 1 minute, until it starts to look transparent. Add the wine and keep stirring until all the liquid is absorbed.
3. Add 1 cup hot stock and the seafood to the risotto. Cook, stirring constantly, until the liquid has been absorbed. Add the rest of the stock, cup by cup, until all of it has been absorbed, the rice is tender and the seafood is cooked through.
4. Stir in the Parmesan and 1 tbsp butter. Season and remove from the heat. Cover with a lid and let stand for 2 minutes.
5. Garnish with chilli and parsley, and serve with lemon.

If you’re struggling to decide on what to make for dinner then this quick and delicious pasta puttanesca recipe has your name on it.

The post Seafood and sparkling-wine risotto appeared first on MyKitchen.

We’re not saying you have to go foraging for mushrooms to make this ultimate mushroom risotto, but it would certainly add an abundance of flavour!

Serves 4 // COOKING TIME 1 hour

INGREDIENTS
1½ L vegetable stock
2 tbsp olive oil
2 leeks, finely chopped
2 garlic cloves, peeled and crushed
350 g mixed mushrooms, chopped
3 saffron milk caps, chopped
1 porcini, chopped
1 cup risotto
1 cup dry white wine
½ cup grated Parmesan + extra to serve
4 tbsp butter

METHOD
1. Bring the stock a simmer. Turn the heat to medium and leave it simmering very gently.
2. In a separate pot, heat the oil and fry the leeks and garlic until golden. Add all the mushrooms and fry for another 5 minutes.
3. Add the rice and fry lightly for a few minutes, stirring until coated. Add the wine and cook, stirring, for a few minutes until it is absorbed into the rice.
4. Add 2 ladles of stock to the rice. Stir while the rice absorbs the liquid. Keep on stirring and adding stock to the rice, letting the rice absorb the liquid before adding more. Don’t stop stirring. The rice needs to cook for about 20 minutes. It’s ready when it is mainly soft, but still has a slight bite to it.
5. Remove the risotto from the heat, mix in the Parmesan and butter, and season with salt and pepper.
6. Serve your mushroom risotto immediately with lots of extra Parmesan.

Top Tip: Leave out the foraged saffron milk caps and add ½ cup chopped black mushrooms instead

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Leftover mushrooms from your forage? Use them in this savoury pap and mushroom tart.

The post We foraged far and wide for this ultimate mushroom risotto appeared first on MyKitchen.