I thought I would share a recipe too. We have lemon risotto a lot because my husband is Italian and its easdy to cook after work! If I have more time it is lovely served with a spit roast chicken, otherwise we have it with a salad.


500grams risotto rice (arborio or carnaroli)

1 diced onion

mashed garlic to taste

finely grated lemon rind and juice of lemon, 1 or 2 depending on how lemony you like it

water or chicken stock

glass of white wine

parmesan or grana cheese

Dash of cream or natural yoghurt


Soften the onion and garlic in olive or vegetable oil, then add the rice and turn until the rice has gone see through, then add the wine, the lemon rind and then water or stock gently "worrying" or stirring the rice inbetween adding the cups of liquid. As soon as the liquid is absorbed add a little more. Keep doing this until the rice is soft and melting in the mouth, add the lemon juice and then a dash of cream or yoghurt. If little kids are eating it as well as the freshly grated parmesan or grana I grate in some mozzerella so that it has that strertchy cheese factor that kids seem to love!

This is lovely recipe but can I ask you what is the recipe for your roast chicken? I am sure you add spices and stuff to the chicken.
Thanks.
Benny

If it is a quick supper I pick up a store bought spit roast chicken, so they probably coat it in terrifying things! If I am doing the chicken I (using a lemon again!) cut a lemon in half and shove half down each cavity and also a bit of thyme. If we want crispy skin (though I usually don't eat the skin) I shove butter underneath the breast skin and salt it heavily, then shove in the oven (I don't know farenhight temperatures, sorry...I left the states when I was eight so I do most cooking in celcius!) but just roast it. Its so easy!

I thought to add it because its what we ate tonight!

Now this is a recipe that I even think I could make. Sounds good. I will try it and let you know how it turns out.
Thanks!