Lemon Pepper Barramundi
with Saffron & Prawn Risotto
For the barramundi I wrapped it in some aluminium foil with some lemon zest and cracked black pepper and baked it in the oven for about ten minutes.
For the risotto - I sauteed some diced onion and crushed garlic in a pan with some olive oil. I added some diced zucchini and tomato and fried this for a few minutes. Next, I added some arborio rice and fried this for a few minutes before adding some vegetable stock. The trick is to add the stock a little at a time, let the rice simmer and then add more stock so that it doesn't dry out. Just before the rice was cooked through, I added some prawns and saffron threads that I'd been soaking in some warm water. I love risotto!
Raspberry muffin with Cream
I really wanted some cream to go with the muffin but all I had was cooking cream in the fridge. It had to do!
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