Friday, 6 September 2013

Lentil & chard, with squash and tomato risotto

This was DELICIOUS! It is vegan and gluten free.  It took about 40 minutes, but a nice gentle 40 minutes.. once the initial chopping is done, it is all lid on and steam for a bit, and add water to stop it drying out.

So, start with the chard:-

1 onion
Huge armful of chard, preferably free from Mum's garden
Olive oil
Wite wine
Puy lentils
Fennel fronds

1.  Chop an onion finely and sautee in olive oil for about 4 minutes on a medium heat, add in chopped chard stalks and a clove of crushed garlic.
2.  Add half a glass of white wine (or not, .. water is fine).
3.  Steam/fry until softish for about 8 minutes. Add in chopped spinach stalks.  Cook again for about 2 minutes.
4.  What stalky bits are quite tender add chopped leaves - both spinach and chard.  Add some more water, stir and allow to wilt for 4 ish minutes.  Add chopped fennel at the end.
5.  Meanwhile, boil put lentils in plenty of water for about 25 minutes, until soft.
6.  Drain lentils, mix into mixture, season.  

If you've managed to finish before the risotto is ready, just reheat or eat warm.  

Squash and tomato risotto

Olive oil
1 onion
1 patti pan squash
Risotto rice
Paella spice mix (or paprika, saffron and herbs)
6 tomatoes
1 stock cube
White wine

1.  Soften chopped onion in olive oil.
2.  Add chopped squash to softened onion, turn it over a couple of times and add rice and garlic.  Turn  rice over under all grains have a film of oil over them.
3.  Add a glass of white wine.
4.  Stir, add water/stock a bit at a time as it simmers and plops away, stirring now and again.
5.  Grate tomatoes and add pulp.  Gently keep simmering.
6.  It'll probably take about 20 minutes.

As previously stated, utterly delicious.  Gluten free and vegan.  Cheese could have been added to the risotto, but it really doesn't need it.

Oh yes - and £3 - dog food.  Total breach:  £20.59

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