LUNCH
Dahl with a handful of chopped greens stirred into it
(leftover soup from yesterday which had become very thick)
Oat cakes and peanut butter
Grapes
SUPPER
Bacon and mushroom ‘risotto’ – see RECIPE below
Broad beans
Bacon and mushroom ‘risotto’ – RECIPE
This isn’t really risotto…
Ingredients
1 large onion
6 slices bacon and / or a large handful of mushrooms
150g brown short-grain or basmati rice (or white risotto rice, or any other rice)
200ml chicken stock / vegetable stock
handful of parsley
Roughly chop the bacon and/or mushrooms and fry in a bit of olive oil or butter in a saucepan.
Remove to a plate.
Finely chop the onion and fry in olive oil in the same saucepan.
Stir in the rice, coating well in the oil.
Add the chicken stock and simmer gently, stirring occasionally, for 25-30 minutes til the rice is cooked. Add more stock if it’s getting too dry.
I used the chicken stock from the chicken we had last week.
When it’s nearly cooked, stir in the cooked bacon and/or mushrooms and chopped parsley.
Taste and add salt if necessary (probably won’t need it if you use bacon).
And if you love butter as much as I do, stir in a large lump of butter at the end.
The parsley has been in the fridge since my last slightly panicky pre-lockdown shop in the market and it’s still fine though a bit yellow round the edges.
Some people (not me) would eat this with grated cheese.
You could probably cook this in a medium oven as well, in a baking dish covered with a piece of foil or greaseproof paper. I haven’t made it but here’s a highly-rated oven-baked wild mushroom risotto recipe by Delia Smith.
Boris Johnson still in ICU. Dominic Raab is apparently in charge and looks extremely uncertain. Michael Gove is self-isolating because a member of his family has symptoms (no one believes that do they?) We finally manage to put up the new bookcase.