Tuesday, 7 January 2014

Butternut squash and carrot risotto

The last of the veg box after the holiday weeks - onion, butternut squash, a few carrots and some tomatoes... so here it is - butternut squash and carrot risotto.

olive oil
1 onion
2 cloves garlic
1/2 butternut squash
4 carrots
arborio rice
cumin seeds
6 tomatoes
balsamic vinegar
veg stock
grated parmesan

1. Saute chopped onion until a bit soft.  Add in crushed garlic, finely diced butternut squash and carrots - turn over in the olive oil.  Cook for about 5 minutes.
2.  Add rice and cumin.  Turn over in the oil.
3.  Add grated tomatoes and a splash of balsamic, and a pinch of turmeric (saffron if you have it hanging around).
4.  Keep adding veg stock and turning over, and stirring until rice is cooked - about 15-20 minutes.
5.  Chuck in grated parmesan.

I think this would serve about 5 - and I think it cost about 80p a portion.  We had it the following night, fired as fritters with some cabbage - even more delicious.

No comments:

Post a Comment

Please feel free to leave comments.