The Silver Spoon is well known as the Italian cookbook bible. Though I am generally too lazy of a cook to put in enough effort to cook from it, I do love looking through it for inspiration (and every now and then my husband cooks from it for me!). Needless to say, my interest was piqued when I learned they had come out with The Silver Spoon for children. Flipping through, I saw that the recipes were all super easy, yet still very high quality. It was no coincidence that Charlotte received it from my parents as a Christmas gift this year. 😀
As I’ve written before, I love having my daughter Charlotte (6) help me plan our meals for the week. She ends up more excited about dinner when it is one she has specifically requested and therefore ends up eating more. I had her look through this cookbook to pick dinner for one evening and she chose the risotto from page 60. (She had previously helped make the “Baked Macaroni with Parmesan” and “Orange Cake” which were both big hits.)
The original recipe was just for a basic risotto, so we decided to dress it up with some prawns (shrimp) and broccoli and it was SO yummy! (It also called for saffron, but as we were out I used smoked paprika instead and it definitely worked.) The recipe is a bit much for a six-year-old to do on her own, but Charlotte was able to help grate cheese, do some measuring, and a bit of stirring. She also read all the directions to me which we both enjoyed. What we ended up with was an easy and yummy one pot dinner that we will definitely make again!
Easy Shrimp and Broccoli RisottoPrint Recipe
- 40-50g parmesan cheese, grated
- 1.2-1.4 litres of chicken or veg stock
- 1 onion, chopped
- 20 g unsalted butter
- 1 tablespoon olive oil
- 350 g risotto rice
- 1/2 tablespoon smoked paprika
- prawns (frozen or fresh)
- small head of broccoli, chopped
melt the butter with the oil over medium heat in a large pot
sauté chopped onion for ten minutes or until soft (stir regularly)
stir in smoked paprika
I added my broccoli and frozen prawns at this point. If you are worried about over cooking them, you can cook them separately and add them later in the process.
add the rice to the pan and stir until thoroughly coated
add a few ladles full of stock and stir continuously until the liquid has been absorbed
continue to add stock in this way until all the liquid has been absorbed and the rice is cooked (this will take 18-20 minutes of continuous stirring, but you should start testing the rice after 10-15 min). When finished, the rice will be soft, but still have a bite to it.
lower the heat and stir in the parmesan cheese