Lockdown Lunches = SORTED
What are you eating for lunch these days – now that popping out of the office for a Pret baguette or a cheeky Nandos is off the cards? Are you skipping off to the kitchen and raiding the cupboards excited to get cooking, or dragging your ass from your sofa office despairing over the fact that you’ve actually got to make something to eat and “Oh my God, I can’t be arsed, but I can’t have beans on toast for the third day in a row…”? (I mean, if you can even get your hands on a tin of beans because when I was in Tesco last Tuesday the only tins I could get my hands on were reduced salt and sugar spaghetti hoops, and I don’t think I’ve reached those levels of desperation just yet…).
I’ve been in the swing of working at home and sorting myself out for lunch for a few years now, and even though I sometimes go a bit green when my husband comes home and lightly informs me that he walked to Cardiff Market and got takeaway Thai Food for lunch – I actually really enjoy lunchtimes at home. I always work best when I stick to a routine – and stopping to have lunch is massive part of that routine, breaking up my morning session and afternoon one. But it can take a bit of time to go from “What am I going to eat that doesn’t involve toast?” to simulating the all choices you’d normally get heading out of the office to your favourite coffee shop relying on just your own kitchen cupboards and fridge freezer.
Obviously I have days where spaghetti hoops on toast for lunch is literally heaven, but because I Meal Plan (which I’d totally recommend now more than ever since we’re all ideally restricting how often we pop to the supermarket), I tend to factor in a few dinners each week that’ll supply me with some leftovers for lunch. I make Halloumi Hash from any potatoes and vegetables I’ve got leftover from roast dinners, a dollop of my Ultimate Veggie Chilli can be eaten on toast with some fresh avocado, and you just can’t go wrong with leftover veggie pastas and risottos that can be nuked in the microwave and brought back to life with some fresh leaves (…and PLENTY of cheese).
I’ve had trouble making risotto in the past (they’re either too gloopy or not creamy enough), but I think I’ve cracked it with this very Easy Leek and Mushroom Risotto. Bulk it out with leftover veg if you’ve got any, and then enjoy it all week. It’s also easy to bring back that fresh, creamy texture once you’ve microwaved by stirring in a little bit of butter (or cream, if you’ve got it). 🙂
Easy Leek and Mushroom Risotto
- 1 tbsp olive oil
- 1 leek, sliced
- 250g mushrooms (use whichever type you fancy)
- 1l chicken stock (switch to vegetable stock if you want to make the risotto 100% veggie)
- 1 clove of garlic, minced
- 1/2 a tin of butter beans
- handful of spinach leaves
- 300g arborio rice
- 150ml dry white wine
- 50ml single cream
- lots of parmesan to serve
- salt and pepper to season
- First up, pour the oil into a deep frying pan and warm on a medium high heat. Throw in the minced garlic and sliced leek, and fry for a couple of minutes until fragrant. Slice up your mushrooms, then throw them in – cooking until they’re nice and soft. Add the butter beans and spinach.
- Add the risotto rice and stir it around the pan for a couple of minutes – ensuring every grain becomes coated in the oil and appears slightly translucent. Pour in the wine and leave the rice to soak it up.
- Next, turn down the heat to a simmer and gradually add the stock – a small amount at a time, stirring frequently until the rice drinks it up. Keep going until all the stock has been added, and the rice is soft and creamy.
- Finally, stir in the cream, season and serve with plenty of grated parmesan cheese. 🙂
Have a lovely week! Let me know what your favourite working from home lunchtime meal is below! 👇👇👇