For the roasted vegetables, place the carrots, turnips, rosemary and two of the garlic cloves into a clean saucepan and fill the saucepan with water until the vegetables are covered
I don’t have grains every night, but tonight (I am writing this Thursday night) I am enriching a vegetable and leftover roast beef soup with some of the risotto grains
Supper last night was spicy pork withroasted butternut squash and steamed green beans. Normally my risottos start with olive oil and end up with lashings of Parmesan so making a low calorie Slimming World friendly one is quite a challenge
Remove the duck from the pan and place in the roasting dish with the carrots. We love a bit of duck and a juicy duck breast with a red wine and redcurrant sauce is hard to beat
But you do get some tasty duck fat to pour off and use on your roasties another time. Delicious served withfennel-roasted celeriac and leek, with simple steamed fine asparagus (see tips for how)
Sometimes people can be intimidated by duck but treated this way using the thighs and legs the meat is rich and tasty and can be roasted slowly without drying out
Taste the risotto for seasoning and serve sprinkled with the extra Parmesan. Remove the risotto from the heat and stir through the reserved roasted pumpkin, last of the Clover, the Parmesan and the fresh sage
I like to keep it simple, and the recipe here is fantastic withroast pork. With this meal, unfortunately I left my stick with photos at home, so I will upload some on my return
Risottowith wild mushrooms, garlic and duck hearts. A pack of duck hearts seemed to be the answer. The proof being that I am full of cold, with a spinning head and feeling like I am swimming under water
D. u. c. k. a. n. d. o. r. g. e. i. s. l. m. b. t. ,. '. B. I. w. f. h. S. p. N. y. (. ). A. P. -. j. v. Y. q. z. H. R. O. 2. 1. 6. 5. M. F. 3. 4. T. L. 7. 0. º. /. C. W. x. º F. º C
If you’d prefer the version with bacon in it, click here. This roasted butternut squash risotto is so delicious (if I say so myself) – it’s really comfort food
Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Best thing about this, apart from the gorgeous taste, is that it is very hard to overcook duck legs, which is handy
I am a huge fan of Hoisin duck, that was my first encounter withduck, a mere two years ago, but I didn't want to try to make duck pancakes, I wanted something a bit different
Remove the duck crowns from the pan and place on top of the vegetables in the roasting tray. Place the carrot, celery, onion and garlic into a roasting tray and mix well
After watching Nigel Slater’s recent series I now always keep my Butternut Skin shavings and briefly roast them in the oven (which you’d be using anyway for this dish) in a little olive oil, salt & pepper and make some totally delish freebie Butternut Crisps
Comments
Log in or Register to write a comment.