More from my siteMushroom stroganoffSteak and ale cobblerOur dream kitchenFelt brooches. Take the risotto off the heat and stir in the butter, the Parmesan and the goat’s cheese
Sweet soft butternutwith a nice spicy heat from the harissa paste - that alone is delicious, but add tomatoes and the salty tang of feta and you're in for a treat
Add the rice and mix with the onion, garlic & chicken. We don't tend to eat risotto very often now as it's time consuming and I never seem to have much of that spare anymore, but sometimes I just fancy it and like to add different ingredients for a change
More from my siteMushroom stroganoffDIY iPhone coverButtermilk cakeOx Pasture Hall. We had a bit of leftover squash from our risotto the other week (I went a bit crazy on the amount that we actually needed
- a little chopped tomato, toasted pine nuts and chopped chives. In a large pan, sweat the onions, garlic, ginger, carrots & celery in the oil until nearly soft with the lid on
Peel and dice the butternutsquashand place on a roasting dish with the garlic cloves. The most beautiful soups are made quickly andwith minimal ingredients
I think porkandmushrooms go so well together. We also used mushrooms from the UK and they had also been in the fridge for a week and the flavour was delicious, we even ate some of them raw
Our pensive quiet was replaced with a resigned amusement and a jolt back to practicality. Place the vegetables on a baking sheet with a silicon baking mat or parchment
butternutsquashand chickpea curry // roasted vegetable soup // spicy harissa drumstick bake. My current soup of choice is this roastedbutternutsquash one livened up with cumin and thyme
You can pick one up and chuck it in the cupboard, safe in the knowledge that you can whip it out weeks later to transform into a tasty soup, a veggie lasagne, a healthy risotto or a kid-friendly curry
Line the baking sheet with parchment paper and place the squash on it. Sometimes I have it simply sprinkled with some sea salt and sometimes I make fillings like the one below
Anyway, Ovo have kindly let me share one of their vegetarian recipes with you – this stunning butternutsquashand black bean dopiaza – and it’s kind of making me wish I worked in an office so that I had someone to make all this stuff for me every day instead of having to do it myself
I’ve always had a love hate relationship withbutternutsquash, I love it roasted, in risotto or with pasta but I have always hated it in soup, that is until now
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