Easy Dinner – Daily Gluttony

This risotto is fabulous any time of the year, you can use either frozen or fresh peas, when they are in season. It’s a simple and nourishing meal that is purely delicious comfort food and makes you feel great from the inside out.

The one pot, all liquid in, absorption approach means it’s quick and easy to make, which is perfect for after a long day at work! Great as a main meal topped with some roasted cherry tomatoes and crispy prosciutto, or the perfect side to slow cooked meat.

Ingredients

1 tbs of butter
1 tbs of olive oil
1 brown onion – finely diced
2-3 cloves of garlic – diced, dependent on taste
3 cups of Arborio rice
4 cups of hot chicken stock – you can use vegetable stock if you would like to make this meal vegetarian friendly
2 cups of boiling water
½ tsp of dried rosemary
½ tsp of ground dried oregano
2 ½ cups of McCain Peas
2 bunches of asparagus – cut into 5cm lengths
Zest and juice of 1 lemon
1 cup of grated parmesan
¼ cup of shaved parmesan, to serve
Salt and pepper, to taste

Method

1. Heat oil and butter in a large, deep frying pan over a medium heat. Add onion and garlic and cook, stirring for 3-5 minutes or until softened and translucent.

2. Add rice and herbs and stir to coat. Add stock and 1 cup of boiling water and bring to the boil. Reduce heat to low and allow to simmer for 12 minutes or until rice is tender.

3. Remove from heat, season with salt and pepper to taste, and add 1 cup of boiling water, McCain Peas, asparagus, lemon and 1 cup of grated parmesan. Stir well and cover for 5 minutes.

4. Remove lid, stir well and serve in bowls topped with shaved parmesan.

Enjoy!

Ingredients

500g of golden delight potatoes – cut into 2cm cubes
425g of tuna – drained
2 cups of McCain Peas, Corn and Carrot mix – cooked and cooled
2 eggs
1 ¼ cups of breadcrumbs
¼ cup of chopped shallot greens
2 lemons
Salt and pepper to season
Chips – to serve
Mixed green leaves, dressed – to serve
Tartar sauce – to serve
Vegetable oil to fry

Method

Add diced potatoes to a large pot of cold salted water, bring to the boil over a high heat and allow to simmer for 8-10 minutes or until to potatoes are soft to touch.
Meanwhile, place drained tuna in a large mixing bowl and use a fork to break into flakes. Add McCain Peas, Corn and Carrot, 2 tbs of lemon juice, shallots, eggs, season with salt and pepper and mix well to combine.
Drain potatoes, mash and allow to cool to just above room temperature. Add potatoes and ¼ cup of breadcrumbs to tuna mixture and mix well to combine. Divide into 12 even portions and shape into 6cm patties.
Place remaining breadcrumbs in a small bowl and coat each pattie.
In a large fry pain add vegetable oil to coat the base and heat over a high heat, reduce heat to medium and add tuna patties in batches, cooking for 4 minutes each side or until golden. Repeat with remaining patties and allow to drain on paper towel once cooked.
Serve with McCain Italian Herbs Mini Roasts, salad and tartar sauce.

Enjoy!