Hi Friends, Welcome back to another recipe post! So apparently I’ve been on a bit of a pasta kick as my last two recipe posts have both been pasta recipes (what can I say, breastfeeding = carb life). Today’s recipe is a super creamy and […]
Tag: plant based
Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing this easy yet delicious Leek and Lemon Risotto with Green Peas and Spinach.
This recipe came about for a few reasons, firstly, my lemon tree is doing exceptionally well right now, it is overcrowded with lemons and I need to find some creative ways to use them!
Secondly, I cleaned out my pantry a few weeks back (when it comes to my pantry and my fridge I am an organisation freak) which is pretty clean at the best of times, but I did a little stock take of what I had in there and reorganised some jars etc. When I did this I cam across a packet of unopened arborio rice that need to be used by November 2019. Now, I HATE food waste so that automatically meant risotto was on the menu at some point in September and probably will be again in October.
Thirdly, after the success of my last risotto recipe which I received a lot of great feedback on (recipe here) I decided to try creating another!
So, all I knew is I had to make a lemon risotto but as far as what to add to it I decided to see what was on special at the green grocers, which is where I found the bunch of three leeks on sale and huge bag of baby spinach that I buy every week. I added in the peas because I feel like they go well with lemon and added a bit more green!
Risotto is a bit of a labour of love, it’s not hard but just requires a lot of attention compared to something that you just stick in the oven and forget about. I don’t mind this too much though, the ingredients took no time at all to prep and it can be pretty relaxing to stand there and gently stir the rice, you could multitask if that’s your thing, maybe chat to a friend, listen to a podcast, audio book or even a YouTube video, you never know what you might learn.
The flavours in this dish turned out great, the lemon was just the right amount without being too overpowering and the leek added the lovely delicate allium flavour that it needed.
I do hope you give this recipe a try, maybe you have a lemon tree of your own or a friend/family member has gifted you some off theirs. If you do make this, please let me know how you liked it either in the comments below or over on Instagram, I love hearing from you! If you’d like to see more recipes like this, feel free to subscribe via email so you are notified each time I publish a new post.
Until next time, take care and eat well!
P.S. Apologies for the quality of photos in this post, once I finished cooking and pulled out my camera I realised both batteries were flat (fail) so ended up taking the photos using Nathan’s iPhone!
Easy Leek and Lemon Risotto with Green Peas and Spinach
This is a deliciously flavourful and easy to make risotto using fresh lemon, leek, green peas and spinach. The lemon flavour is refreshing without being overpowering, a great recipe for spring but would work at any time of year! The veggies could also be swapped out for whatever you have on hand, don't be afraid to experiment!
- 1/4 cup olive oil
- 3 small leeks washed and thinly sliced, white and light green section only
- 4 cloves garlic peeled and finely diced or minced
- 1.5 cups arborio rice rinsed
- 2 whole lemons zested
- 1 heaped cup frozen green peas
- 2 large handfuls fresh baby spinach
- 5 cups quality vegetable stock
- 1 cup water
- 1/2 cup white wine
- 1/4 cup parmesan cheese (plus more for serving) substitute nutritional yeast for vegan/dairy free alternative
- 1/5 cup chopped fresh parsley leaves
- 1 tsp salt and pepper to taste
Pour stock and water into a small pot and bring to a gentle simmer over a medium heat before reducing to a low heat to keep warm
While the stock/water is warming, prepare all ingredients as per the ingredient list above - to prepare the leeks, make sure to use only the white and light green section, slice in half lengthways, thouroughly rinse with water and then thinly slice
Place a large wok or pan over a medium heat and add olive oil
Once oil is warm, add the sliced leek and minced garlic, saute for 3 - 4 minutes until transluscent
Add the rinsed aborio rice and stir well to coat in the remaining oil, saute for 3 minutes or so until rice looks a little transluscent
Add the white wine and stir well until it is absorbed into the rice, you may need to adjust the heat a little lower
Add 1-2 ladles of warm stock and continue to stir rice gently until stock is absorbed before adding another 1-2 ladles of stock - repeat this process until you rice is cooked
You should be able to start testing the rice after about 15 minutes, however it will generally take about 20 minutes, the rice is ready when you can easily bite through, there should be a little firmness in the middle (you don't want mush) but it shouldn't be crunchy
Add in the zest of the two lemons, the juice of one of the lemons, the parmesan cheese, the green peas and the baby spinach
Stir well until peas are cooked through and spinach is wilted
Season with salt and pepper to taste
Serve in bowls topped with liberal amounts of parmesan cheese (or nutritional yeast) and freshly chopped parsley leaves
Risotto is generally best eaten fresh, rice doesn't tend to freeze too well, however if you do happen to have leftovers, you can store them in an airtight container in the fridge and use within 1-2 days. Instead of microwaving I recommend heating on the stove with some more stock.
If you don't have the vegetables called for in this recipe, why not use what you do have? This is completely customisable you can substitute for the produce you have on hand!
Hi Friends! Happy New Year! Welcome to 2019, it’s going to be a good one! Often January is the time of year where everyone is setting goals and intentions, trying to break bad habits and implement better ones. That’s why I have decided to share […]
Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe!
Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, rain, hail or shine! Plus, I live in Melbourne, and for the last week we have had peak temperatures of 15 degrees during the day, it’s been so cold that half of the residents of Yarra Glen have started their fires up again!
Enough about the weather, back to the food! This curry is a one pot wonder, it’s very simple, uses whole food ingredients and packs a flavourful punch. I originally got the idea for this after visiting Mildred’s in Soho, London where I had their Sri Lankan sweet potato curry!
If you’d like to give this a go, the full recipe is down below and I have also created a quick video if you’re more of a visual learner.
As always, if you make any of my recipes, please let me know how you liked them by commenting below or on my Instagram @kiahs.kitchen and use #KiahsKitchen on any photos you share, I love seeing feedback and re-creations!
Until next time,
Sweet Potato, Chickpea & Green Bean Curry
This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!
- 2 medium sweet potatoes
- 1 medium brown onion
- 4-5 cloves garlic
- 3 cm piece ginger
- 300 grams green beans
- 1 400g can of diced tomatoes
- 1 400g can of chickpeas
- 1 400ml can of coconut milk
- 2 tbsp coconut/olive oil
- 0.5 cup vegetable stock
- 0.5 cup cashew nuts
- 1.5 tsp ground cumin
- 1 tsp ground corriander
- 1 tsp turmeric
- 0.5 tsp red chilli flakes
- 1 tsp curry powder
- 1 pinch salt and pepper to taste
- 1 whole lime
- 1 bunch fresh corriander
- 1 cup coconut yoghurt to serve optional
- 1-2 cups jasmine or basmati rice
Peel and dice the sweet potatoes into 1-2cm cubes
Peel and dice the onion
Peel and finely mince the garlic cloves
Rinse the beans, remove the ends and chop in half
Drain and rinse the chickpeas and assemble the spices
In a medium sized pot, heat the coconut oil on a medium to high heat
Add the chopped onion and sauté for 2-3 minutes
Add the garlic and ginger to the pot and sauté for another 1-2 minutes
Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds
Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices
Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine
Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally
If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice
After 20 minutes, test potatoes with a fork, they should be fairly soft
Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture
Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)
Dig in and enjoy!
Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.
Hey Friends! Today I’m here to talk about waste. Nope, this is not a blog post about poop, the waste I am referring to is the avoidable and unnecessary kind. Right now I don’t think the planet is feeling too crash hot, the air is […]