The realization that nearly half of our family of five has an underlying condition making them high risk if they get Covid-19 meant that I had to close my business temporarily, so that was the first kicker. Then there's homeschooling. Let's just say we are all at home. Not so much of the school going on for my youngest, at least not without a fight. Some kids need more support, and they don't want it from their parents. It has indeed been fabulous having my older two kids at home again, and unexpected, since you kind of anticipate that once they leave for college, time spent at home with a full house will be much more limited. My daughter was a godsend, with pilates workouts and long walks with company, something I don't often get (no offense, the dogs are great company, but their conversation often lacks depth and breadth). My eldest son has willingly been his brother's go-to when he needs help with school work, and kept his cool when the latter was less than grateful for his input. And my dogs at least, seem to love having us at home more, and having those long walks. But then I managed to drop a Costco-sized jar of jam on my foot and broke my toe, so I have been unable to walk them or exercise for the last week.
The purpose of this long wordy litany of SIP-related mostly-woes is to say that I'm NOT OK with this. It isn't all tickety-boo. And there are days when it feels like it isn't worth getting out of bed, let alone making gourmet meals or playing monopoly (Truth be told, I would be happy to pay money never to have to play monopoly ever again). I have been cooking like a maniac, even if not for work, but not posting about it, because frankly, posting a picture of a delicious-looking meal has often seemed misleading for me - it implies in some way that "Everything is great over here! Look at this amazing polenta! It is proof that we are thriving in isolation!" Fortunately I have friends who remind me (even if they can only do so virtually) that it is OK NOT TO BE OK. And I am so thankful for that.
And yet here I am, posting a blog post about a meal that was, yes, delicious. Please take from this what you will - eating this made me happy in my tummy for a while. It didn't solve the world's problems, or any of mine, or indeed make me grateful for SIP-bonding-family-time-fabulousness. Nope. Not in the least. But it was tasty, I made it, and they all ate it. That made me OK for a bit, between the not OK bits. My hope is that it may do the same for you, and your tummy.
Green Risotto With Hazelnut Pesto and Creamy Feta
Serves 5
For the green puree:
3 oz Lacinato kale (stalks removed)
3 oz fresh parsley (one large bunch)
3 oz baby spinach
1/2 cup olive oil
For the hazelnut pesto:
6oz hazelnuts
6 TBSP grated parmesan
5 TBSP olive oil
1/2 tsp sesame oil
2 tsp red wine vinegar
For the risotto:
olive oil
1 large onion, chopped
3 garlic cloves, minced
12 oz risotto rice (I used Arborio)
2/3 cup dry white wine
900 ml vegetable stock
6 oz feta
6 TBSP heavy cream
3oz butter
juice of one lemon
lemon wedges and chopped parsley to serve
1. Heat the oven to 350F (180C), and place the hazelnuts in a single layer in a small baking tray. Bake for 10 minutes by which time they should be turning golden and fragrant. Set aside to cool slightly.
2. Meanwhile bring a pan of water to the boil, then add the kale leaves and blanche for 3 minutes, before draining and rinsing with cold water to cool them enough to handle.
3. Place the kale leaves, spinach and parsley in a food processor with the olive oil and plenty of salt and pepper and whizz until smooth.
4. Rinse out the food processor and then put the hazelnuts, olive oil, sesame oil and red wine vinegar into the bowl and whizz them until finely chopped. Add the parmesan and continue to process until the pesto has the consistency you want.
Note that all the above steps can be done ahead of time, just store the two pestos in the fridge until you are ready to cook the final meal.
5. For the risotto, place the stock in a small saucepan with a lid on the stove, and heat until simmering, then leave on low heat to remain hot.
6. Heat the olive oil in a separate larger saucepan, then saute the onions over medium heat until soft, and just starting to brown. Add the garlic and saute for a further minute.
7. Stir in the rice until the grains are coated in oil, and then pour in the white wine. Let the mixture bubble until the wine is almost all evaporated, then add a couple of ladles of stock.
8. Keep the risotto bubbling away on a low heat, adding more stock whenever it dries out, until the rice is tender and slightly al dente.
9. Meanwhile, in a small bowl, mash the feta with the heavy cream.
10. As soon as the rice is cooked, season the risotto generously with salt and pepper, and stir in the green puree. Once it is combined, stir in the butter to give the risotto a shine. Taste and see if more seasoning is needed.
11. Serve in bowls with the hazelnut pesto dotted over the top, and a dollop of feta. Sprinkle with extra parsley.
