RECIPE: Stay in this Valentine’s Day

Instead of going out to eat this Valentine’s Day, why not stay in and enjoy a delicious meal for two in the comfort of your own home? We found two lovely and light meals to include in your menu plan. The best part? Super easy and tasty!

These recipes are easy enough for both of you to join in on the preparations. For dessert, why not give yourselves a break and buy a pavlova, fill it with seasonal berries and a touch of whipped cream, or for a sweeter treat why not indulge in some delicious macaroons? Whatever you do, don’t forget the wine.

First Course: Zesty Citrus Salad Ingredients:  1 grapefruit 1 orange 1 clementine 1/2 bulp fennel including leafy fronds 1 tbsp sunflower or pumpkin seeds Juice of 1/2 lemon 1 tbsp extra virgin olive oil Salt and pepper to taste One person peels and cuts the fruit vertically, while the other chops up the fennel into small slices. Make sure to keep the green leafy fronds at the end! They make a beautiful garnish. Place fennel slices in a small bowl. Combine olive oil and lemon juice, season with salt and pepper. Add to fennel. Mix well. Plate fennel on plates, topping with a variety of citrus slices. Gently scatter fronds and seeds.

Main Course: Summer Risotto with Grilled Prawns

Ingredients:

1 cup arborio rice 6 cups low sodium chicken broth 1/2 cup frozen peas 8 stalks asparagus, trimmed and steamed 3/4 cup grated parmesan cheese 1/4 cup white wine 1 tsbp butter salt and pepper to taste Warm up broth in a medium sized pot until just simmering. In a large skillet over medium high heat, melt butter. Immediately add arborio rice and stir until coated with butter. Pour white wine and stir until evaporated. Lower heat to medium. Pouring 1 cup broth at a time, cook arborio rice slowly, stirring every so often. Every time broth seems to finish, pour an additional cup. This process should take about 20-30 minutes depending on heat. Season with salt and pepper as you go along. When rice begins to look near done, add peas. Stir to combine. Remove from heat and add parmesan. Top with freshly steamed asparagus, either intact or cut up in small pieces Once plated, add your shrimp Via Photography by Lisa Renault Photographie