Do you love trying new recipes and sharing your cooking experiences, meal ideas or culinary tips with others? If so, then register for the next Cookbook Book Club then join in online on Thursday, June 3 from 2 to 3 p.m.
This time we will be focusing on Italian food.
Please come prepared to share your favourite Italian recipes, cookbooks, magazines or websites with the group.
Presenters Natalie and Marcia will also share their favs too.
Natalie prefers comfort food like her Creamy Chicken and Pea Risotto while Marcia, who recently started delving into a plant-based diet, will tempt participants with a flavourful Pasta al Limone recipe perfect for our spring/summer weather.
Buon appetito!
For this event you will need a computer, tablet or phone with a camera and microphone, and access to a web browser or the Zoom app.
To register, visit the Events Page at www.fvrl.ca.
Here is the recipe for creamy chicken and pea risotto:
4 cups chicken broth, heated on stovetop
1/4 cup olive oil
2 tablespoons of minced garlic
1/3 cup shallots, chopped
1/4 cup butter
2 cups Arborio Rice
1 cup frozen peas
2 cups roasted chicken, bite sized pieces
1 cup Parmesan cheese, grated
Heat chicken stock in a pot on medium heat
Meanwhile, in a large saucepan, brown shallots and garlic in olive oil over medium heat. Season with salt and pepper. Add butter.
When butter melts, stir in Arborio Rice. Continue to stir for two minutes.
Slowly begin to add chicken broth ½ cup at a time, stirring frequently. Once the rice absorbs the broth, proceed to add the next ½ cup of broth. Repeat until 2 cups of broth are incorporated.
Stir in the chicken and peas.
Continue to add broth ½ cup at time until remaining 2 cups are incorporated, and rice is creamy.
Turn off heat and stir in Parmesan cheese.
Sprinkle grated Parmesan on top, and serve!
