A quick rifle through the contents of the fridge yesterday provided an oddment of vegetables needing to be used: a leek, some broccoli and a butternut squash in the cupboard. The salad leaves in the greenhouse have burst into life – despite being cut three times in four days, there was still a glut of deliciousness begging to be eaten.
I was banned from using any of the teeny tiny courgettes for another week to let them mature. The flowers are so pretty however so here’s a gratuitous picture…
Unfortunately the boy didn’t like the risotto, but Fuz and I did and there were leftovers for my lunch #win.
For six portions you need
- 1 leek, sliced
- 1 onion, chopped
- 2 tbsp olive oil
- 1 butternut squash, peeled and cut into 1cm cubes
- 3 cloves garlic, crushed
- 400g risotto rice
- 200ml dry white wine
- 1 litre veggie stock
- 1 head brocolli, cut into florets
- salt and pepper
- vegan margarine (or butter if you’re not vegan)
Begin by sauteeing the leeks and onion in oil for about 5 mins. Then add the squash and garlic and cook for a further 3-4 mins. Add the rice and cook for 2-3 mins. Once everything is searingly hot, add the wine and allow the bubble furiously for a few mins to reduce. Then add the stock, all in one go, and bring to the boil. Reduce the heat and simmer for 10 mins. Yes I know this method is sacrilege but I don’t care. It works.
After 10 mins, add the broccoli to the pan and stir. Cover with a lid and cook for a final 5 mins. Check the rice is cooked through and not too chalky. If it’s underdone leave simmering for a final 1-2 mins. Add a generous knob of margarine or butter to the pan and leave to melt into the risotto for 2-3 mins.
Serve with salad leaves on the side and a large glass of it’s-nearly-Friday-so-sod-it-and-it’s-open-now-anyway-so-it-needs-to-be-drunk-wine.