This week we are making Arroz con Pollo, Creamy Tomato Bacon Pasta, Lamb Chops, Chicken Stir Fry and the BEST Seafood Risotto. We’ve also had some requests to include season-appropriate alternatives to some of the dishes (think soups and salads which might not be ideal depending on the season you’re in).
We’ve also included a completed shopping list for your convenience. Simply click on the link and download! (Please note the shopping list does not include ingredients for breakfast and lunch recipes as these are optional. There is however space to add any ingredients you’ll need.)
Fancy but easy: Risotto can feel overwhelming because of all the stirring but the technique really is so simple.
Make-ahead tips: The homemade stock is optional but does truly deliver the most delicious risotto. You can easily make it in advance and freeze it or keep it in the fridge for a day or two. If you’re planning on making this for guests, cook the risotto half way through (the rice should still be a little firm) then transfer to a sheet pan and spread into a thin layer. Allow to chill in the fridge then cover with plastic wrap and keep in the refrigerator for 1-2 days. To finish, scrape the rice into a deep pan or pot then continue adding stock until the rice is al dente, and finish as per the recipe.
