A Red Wine Risotto of Chestnuts, Mushrooms and Thyme

Bored of eating British fare after the royal celebrations? Wondering what to do with the remaining red wine you purchased for guests or for that Easter roast lamb, which you yourself do not drink? Then use it to fortify and give a twist to this traditional Italian dish.

Serves 3

1 tbsp. olive oil

1 red onion, finely chopped

1 clove of garlic, crushed

¼ head of celery, finely chopped

200g risotto rice

1 ½ glasses of red wine

1 pint/568ml of hot vegetable stock

175g mushrooms, sliced

250g chestnuts (vac-packed are adequate), chopped in half

Small bunch thyme, leaves picked

Salt and pepper

Butter, knob

Fresh Parmesan grated, a couple of handfuls

1. Heat the olive oil in a large non-stick frying pan. Add the onions, celery, mushrooms and thyme (reserving a handful of the thyme). Fry gently for approx four minutes, until the vegetables have softened.

2. Add the rice and turn up the heat. Fry, while constantly stirring, and after about a minute it will look a little translucent.

3. Add the red wine and stock, and bring to the boil. Reduce the heat and simmer, stirring frequently, for about 15-20 minutes until the rice is tender. The rice should not just be soft on the outside but the grain inside also. If it is still not cooked once the liquid is absorbed, keep adding small amounts of boiling water until it is done so.

4. Once the rice is cooked remove from the heat. Stir in the chestnuts, half of the Parmesan, the butter and a little seasoning. Divide between plates and sprinkle over the remaining thyme and Parmesan.

Copyright © 2011 Rebecca Legg

Orange, Carrot and Thyme Soup

Why make this soup in January? It will help you fight against the frosty cold temperatures. It costs very little, which is surely ideal when we’re all rather broke from Christmas and New Year partying! But also, it’s the time of year when oranges and carrots are in season. Forget your standard carrot and coriander soup by engrossing yourself in this cauldron of sweet carrot, zesty orange and warming bold thyme flavours.

Serves 4:

Knob of butter

1 onion, sliced

1 garlic clove, crushed

700g carrots, thinly sliced

1 litre vegetable stock

A large pinch of cumin

150ml orange juice

2 tsp. dried thyme

Salt

1. Melt the butter in a saucepan. Then add the carrots, onions and garlic. Cover with a lid on a low heat, until the vegetable have softened but not coloured (about 12 minutes).

2. Add in the stock and a pinch of salt. Bring to the boil and simmer. Cover for 20 minutes or until the vegetables are soft. Remove from the heat and allow to cool for a few minutes.

3. Pour into a food processor and blend until smooth. Pour back into the saucepan. Add the orange juice, thyme and cumin. Gently reheat. Season to your likening and serve!