I haven’t made a lot of new recipes lately, but I have been revisiting some favourites and inevitably adding chili (to almost everything) to combat the cold! These dishes tend to be carb-laden so watch your portion size and try to have your dinner slightly earlier if possible (if you’re concerned about carbs). Click the links (titles) for the full recipe. What’s going on in your kitchen?
It’s best to try to cook this on a low heat for 30 minutes or so if you’re not in a hurry, it will be well worth the final richness in flavour. If, like me, you find that you might have added way too much chili a good way to cool this down slightly is to add the juice of half a lemon or some sugar or some fresh cream. The latter might alter the taste and of course colour of your sauce, so only add a little at a time.
I have to confess that I love this dish way too much and it is so easy and fast to make that emergency hunger pangs have often led to it. I like to use either wholewheat noodles or rice noodles. Rice noodles cook in about 3 minutes once the water has boiled, and then it’s just a matter of draining and placing back on the heat with ricotta, eggs, parmesan, parsley/coriander and lots of ground pepper. Don’t add salt at this point because this will alter the texture of the eggs and probably make the result slightly rubbery, best to add salt after the mixture is cooked. I’ve also been adding some chopped chili lately. Because I’ve been adding chili to almost everything.
Since I first made this barley risotto – or the proper term ‘Orzotto’ – it has been a regular in my kitchen. I’ve tried various ingredients with it – spinach, feta cheese, spring onion, chicken – to name a few; the result has been a warming tasty meal every time. I like to add some chopped up fresh coriander on top and sometimes also serve with a dollop of sour cream on top. Delicious and perfect for warming up on the colder nights.