Salmon and Broccoli Risotto

Salmon and Broccoli Risotto

This is such an easy, tasty meal to throw together in about half an hour on a school night. It’s also really good for you and an easy way to get some well needed nutrients on board.

For the risotto base see my Basic Risotto recipe. The rest is pretty straight forward!

Salmon and Broccoli Risotto

Healthy high protein meal that's packed full of nutrients! I ate this as a child and was one of the first ways my mum got me into eating fish and veg!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • Half a head of broccoli
  • 2 salmon fillets chopped into chunks
  • Salt pepper
  • Wedge of lemon
  • Chives to top

Instructions

  • After you add the stock in the basic risotto recipe, start to blanch the broccoli for 3-5 minutes (depending on how crunchy you like it). Once the rice has more or less cooked through, drain the broccoli and add it, alongside the salmon, to the rice. Cook for a further five minutes, season with salt and pepper, sprinkle with parmesan, squeeze over lemon and then serve up and munch!

This was one of the first fish and veg recipes my mum made for me when I was little, and I’ve never looked back! It’s such a warming meal it doesn’t feel like it’s healthy… perfect for fooling little ones who won’t eat their greens!

Enjoy, Millie xx

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Prawn, Pea and Mint Risotto

Prawn, Pea and Mint Risotto

This is a firm favourite in the Millie Munch household. Any of my uni housemates will also tell you how frequently I threw this bad boy together.

Like my Salmon & Broccoli variation, this recipe also uses the Basic Risotto recipe for the base. The rest is pretty straight forward!

Prawn and Pea and Mint Risotto

A yummy balanced meal that requires minimal effort and minimal washing up!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 250 g prawns I prefer tiger but any will do
  • 200 g frozen peas
  • A small handful of mint leaves finely chopped
  • Salt & pepper
  • Wedge of lemon
  • Sprinkle of parmesan

Instructions

  • Once all of the stock has been absorbed (see Basic Recipe), add the prawns and peas and cook for 3-5 minutes, depending on how big your prawns are. Sprinkle over the mint, season to taste, squeeze over the lemon and sprinkle with parmesan. Serve up and munch away!

I think risotto is one of the yummiest meals going. So easy to make and super warming as we get into the colder months of winter! You can pretty much throw anything into the basic recipe so go wild and experiment, I guarantee it’ll taste good! 

Enjoy, Millie xx

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Basic Risotto Recipe

I’m a massive fan of risotto, so here I’ve posted my basic recipe that forms the base of all my risotto dishes.

Basic Risotto

The basic risotto recipe that forms the basis of my other risotto variations!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • One red onion
  • Two garlic cloves
  • 200 g risotto rice
  • 600 ml fish/chicken/veg stock depending on what you're adding to it
  • Sprinkle of parmesan cheese

Instructions

  • Soften the onion and garlic over a medium heat. Add the rice and hear through for 2 minutes. Add the stock a bit at a time until fully absorbed into the risotto, stirring frequently. This should take about 15 minutes. Depending on how you like your rice you can add more water to taste.

To jazz this basic recipe up see my variations with Salmon & Broccoli, Prawn & Pea, Mushroom & Spinach and Chicken and Chorizo. Risottos are pretty versatile though, you can pretty much throw anything you like in there!

Enjoy, Millie xx

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Chicken and Roasted red pepper pesto rescue pasta

Chicken and Roasted red pepper pesto rescue pasta

So as I said on my Instagram, this pasta will save your life. It’s saved mine many a time, when I’ve been a bit down in the dumps and feeling generally shite. There is nothing cheesy (fake) carby goodness can’t solve in my honest opinion. It’s simple and easy to make and can be made entirely at home without much faff… just what you need when all you want to do is curl up on the sofa and watch the Great British Bake Off (this isn’t me right now…).  So enjoy the recipe and I hope it gives you as much assistance as its given me!

Chicken and Roasted Red Pepper Pesto Rescue Pasta Sauce

Whether it's work, a break up, terrible Mancunian weather or a terrible case of the sniffles this sauce will save your life.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2

Ingredients

  • 1 shallot
  • 1 chicken breast
  • 3 tbsp roasted red pepper pesto
  • 1 tbsp tomato purée
  • 1 tbsp water
  • 1 tbsp creme fraiche
  • Sizeable chunk of courgette
  • 10 cherry tomatoes
  • A handful of spinach

Instructions

  • Lightly fry the onion and add the chicken (chopped into bitesize chunks). Fry until white on the outside.
  • Add the pesto, tomato purée, water and creme fraiche and heat until the sauce looks thick and creamy. Cook for 5 minutes
  • Add in the veg and cook for a further three minutes (or until the spinach has wilted down).
  • Serve with wholemeal pasta or courgetti, depending on how dire your day is!

Notes

Extra red pepper chunks added to the sauce with the other veg is also a winner!
Also, topping with cheese and baking in the oven for half an hour does this saucy number absolutely no harm!
 In the photo I served mine with courgetti, but only because we had no pasta in the house, which was pretty devastating. Obviously you don’t have to be in a crisis to try this bad boy, but when you’re needing a bit of tlc and have nobody at your disposal, this bad boy will help a sister out!

Enjoy, and don’t forget to let me know how it goes!

Millie xx

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Lentil Bolognese with Courgetti

Lentil Bolognese with Courgetti

I love this lentil bolognese!! It’s so easy to throw together and is healthy beyond belief. I always come to this recipe when I’m feeling a little down or under the weather, as it’s like a big bowl of warm lentilly hugs!

  • Lentil Bolognese

    A really lovely vegan version of an Italian classic. Tasty and filling without the bloat.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 2

    Ingredients

    • One red onion
    • 2 garlic cloves
    • 1 400 g tin of tomatoes
    • Medium blob of tomato purée
    • 150 ml veg stock
    • 1 teaspoon of balsamic
    • A splash of Tabasco
    • Pinch of dried basil
    • 250 g lentils
    • Salt and pepper

    Instructions

    • To make soften the onion and garlic for 2-3 minutes.
    • Then add all the remaining ingredients except the lentils, season well. Simmer for 15 minutes and add the lentils.
    • Heat the sauce with the lentils in through for a further five minutes and then serve up and enjoy.

    Notes

    I added half a red pepper, some celery and some tomatoes to bulk it out, but it works great with any vegetable to be honest.
    Serve with whatever accompaniment you like! I opted for courgetti, but you can have it on anything from pasta to a baked sweet potato!

Let me know how you get on in the comment section! Can’t wait to hear what you think!

Enjoy, Millie x

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