Porcini risotto with garlic prawns & broccolini

(serves 4)

A common complaint i hear from people who have moved out of home is that they can't be bothered to cook. I do empathise with this because there are definitely moments of laziness on my part too, but for the most part, cooking out of home gives you so much opportunity for creativity! Nobody looking over your shoulder, saying you're not doing this right, saying they don't like the look or taste of this or that... your own kitchen means freedom to explore, trial, fail, trial some more and succeed!

This was a sentimental last meal that i put together for Paul before i moved back home after a couple of years out, part of the freezer and pantry clearing process, as well as a celebration of some of the fun new ingredients i had discovered in my move out. Hello to the new additions of israeli cous cous, dried porcini mushrooms, porcini oil (awesome graduation present from mum & sis), broccolini and the new 'wonder-food' kale.

Prep time: 20 min

Cooking time: 40 min

Ingredients

20g porcini mushrooms

porcini oil

1 brown onion

3 stalks kale

1 C Israeli cous cous

400mL chicken stock

1 C porcini stock (from soaking the mushrooms)

2 bunches broccolini

handful of prawns (6-8), de-veined and butterflied

3 cloves garlic

butter

grated parmesan, to serve

Method

1. Soak the porcini mushrooms in 1 C water for 10min. Remove the rehydrated mushrooms and set aside the stock.

2. Finely dice the onion and kale.

3. Heat a saucepan with ½ T olive oil and 10g butter. Lightly salt and add half the garlic and all the mushrooms.  Sauté for 2-3 min then remove.

4. Add ½ T olive oil, then add the remaining garlic and the prawns and sauté 3-5min until pink. Remove and set aside.

5. Heat the chicken stock in a separate pot. Wash and peel off any leaves on the broccolini then cook in the chicken stock for 3 minutes, or until just soft.

6. Add in 10g butter to the pan, then add in the onions and sauté for 2 min, then lightly toss in the cous cous. Add in the chicken and porcini stock. Cover and cook for 10min, then add in the kale and continue to cook for another 3-4min until all the liquid has been absorbed and cous cous is al denté.

7.  Serve the cous cous risotto with brocollini on the side, and a sprinkle of grated parmesan.

Making the most of the awesome natural light for photos at Hillsdale too

And eating with my super patient fiancé means i can take my time  and care with photos :)