I went to our local farmer’s market this morning for the first time in the 9 months we’ve lived in this area. I bought yellow courgettes and butternut squash to make a vegetarian risotto. I technically haven’t put my apron back on, but hey, someone’s got to feed me, and that person would be me.
I made a big batch of risotto which I hope to stretch to at least 2 meals so that I can spend more time in the gym and less time in the kitchen. The recipe is the standard risotto recipes I’ve used in this blog.
- 1/2 butternut squash, seeds and skin removed and diced
- 2 yellow courgettes, diced
- 1 shallot, diced
- 1 clove of garlic, minced
- 2 stalks of celery, chopped
- 2 oxo vegetarian stock cubes diluted in 1 litre of water
- 250g arborio rice
- a handful of grated parmesan cheese
- salt and pepper to taste
- olive oil
- Place the squash and courgettes on a baking dish, drizzle with olive oil and roast in the oven at 200 degrees for 30 minutes
- Heat 2 tbsp olive oil in a heavy based pan. Saute the shallots for 1 minute followed by the garlic for 10 seconds
- Add in the celery and cook for 1 minute
- Add in the risotto rice, and pour in a ladle of stock. Stir well for 30 seconds and leave the stock to evaporate
- Pour in another ladle of water, stir gently for 1 minute and let the rice soak up the water. Cook under low heat
- Repeat step 4 until all but 100ml of the stock is gone (this should take about 25 minutes)
- Transfer the roasted squash and courgettes into the risotto, add in the remaining 100ml of stock and stir to mix
- Once the last of the stock has evaporated, season with salt and pepper and remove from the heat.
- Add the grated parmesan, stir and serve up