Red Wine Mushroom Risotto

Last week I made one of the nicest risottos I have attempted. Red Wine Mushroom risotto! It is rich, creamy, perfect for chilly September evenings. Perhaps not the lightest. I made this with chestnut mushrooms but any other woody mushroom will work just as nice if not better. This will serve enough for 2-3 servings



SONY DSCIngredients:

  • 2 cloves of Garlic
  • 1 medium onion, finely chopped
  • 1 chili
  • 1 litre of vegetable stock
  • 1 cup of arborio rice
  • 1 wine glass of red wine
  • 250g Chesnut Mushrooms
  • Handful of grated Parmesan
  • Parsley
  • Butter, Olive Oil, Salt and Pepper

First, put the olive oil and butter into a pan, add the onion, chilli and garlic, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

SONY DSCThe rice will lightly fry, don’t stop stirring it. When it looks slightly translucent. Add the red wine and keep stirring until the alcohol evaporates. When the wine has been absorbed by the rice, add the first ladle of stock and salt. Turn the heat down to a simmer and keep adding laddlefuls of stock, while constantly stirring. You will add a new laddle of stock when it has been absorbed. The risotto should take about 15-20 mins to be ready. Carry on the process until done.

Meanwhile, get a pan, add butter and the mushrooms with some salt at a moderate heat. Leave until brown and cooked. Add parsley.

Remove the risotto from the heat,  add the mushrooms into the risotto and the handful of cheese. Stir well, place a lid on the pan and allow to sit for 2 minutes. Serve and eat immediately.



Quickest Green Spaghetti





Quickest Green Spaghetti



I cook this every time I do not have more than 15mins to spend in the kitchen and it’s great.


  • Greens (Spring greens or cabbage)
  • Red chillies
  • Garlic
  • Olive oil, salt & pepper
  • Anchovies (Optional)


I like anchovies but I understand not many people like it but I use it to give taste to the whole thing. It does not really taste like anchovies. Start to cook your spaghetti as per pack instruction and in the meantime prepare the greens

In a frying pan, add a bit of olive oil and add the anchovies until they melt, add the Chopped the garlic and chillies. When they are soft add the greens and stir, add some black pepper and take it off the heat when everything looks soft. Taste and season if needed.

Mix everything! and done.

Spinach, Coriander & Pesto Pasta


1st post in 2013! – This pesto is a great recipe worth posting, mainly so I do not forget when I’m trying to make it again and also because I want someone to try it out. It’s a pesto with a twist. It is definitely not the Italian version but MY version. A very green dish with loads of veggies but also A LOT of olive oil 🙂 Coriander, Basil, Spinach and Almonds… All very different ingredients to the conventional pesto…

Ingredients: (Quantities can be changed according to taste)

For the pesto:

  • 2 cups of fresh basil leaves
  • 1 cups of fresh coriander
  • 1 cup of spinach (I used frozen but fresh would be great)
  • 1/3 cup of almonds
  • 2-3 cloves garlic or more if you want it more garlicky
  • 1 cup of Parmesan
  • 1 cup Extra Virgin Olive Oil
  • Pepper

For the Pasta:

  • Mangetout about 100grs
  • 250grs of Pasta

In a food processor add all the ingredients but the olive oil. Start the food processor and add the olive oil slowly until smooth consistency. Adjust season according to taste.

In a pan, boil water and cook pasta according to instructions. 5 mins before taking the pasta off the water add the mangetouts. Drain the pasta and add the pesto if you want to thin the pesto you could add half a ladle of the water where you cooked the pasta and serve with more Parmesan and pepper.


Simple courgette Spaghetti

This is an extremely simple & fast recipe. I usually try to work around a vegetable. This time is courgette! They are in season now and they are so versatile but tonight I opted to use it in my spaghetti. I think this is a healthy pasta specially because the courgettes are grilled and the pepper was roasted. I adapted this off the easyliving website. No fuzz, everyday recipe with this one!

(Serve 2)

  • 200gr spaghetti
  • 1 long red pepper
  • 1/2 onion
  • 2 garlic cloves
  • 1 big courgette or 2 medium size
  • 1 or 1/2 chilli depending on how hot you would like it to be
  • 70-100gr Feta cheese
  • Salt & Pepper
  • 1/2 lemon
  • Olive Oil

1. Cook the pasta in a large pot of boiling salted water according to the timing instructions on the packet, or until al dente

2. Pre-heat the over to 200C. Place the pepper on a foil paper and place in the over for 20 mins

3. Slight the courgettes (thick slices), garlic & Onion

4. Toss the courgettes with some salt and pepper. Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm.

5. Heat the olive oil in a pan over a medium heat. Add the onions garlic and chilli. Stir over the heat for about 3 minutes, until soft. Add the girdled courgettes and the sliced roasted pepper. Finally, add the juice of 1/2 lemon.  Season well with salt and freshly ground black pepper.

6. Add the feta cheese to vegetables and drizzle some olive oil.