Tag Archives: risotto

Roasted Squash & Blue Cheese Risotto

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For some reason risotto has never really appealed to me. This recipe has made me change my mind. And look, two posts in two days! Shocking.

Serves 4-5, or 2 with plenty of leftovers!

Ingredients

1 medium-large butternut squash, cubed (2cm)
1 large onion, diced
1 garlic clove, finely chopped
300g risotto rice
1.2l vegetable stock
150ml white wine
100-150g blue cheese (we used Danish Blue)
few sprigs of rosemary
1 cup of peas
salt, pepper, basil, oregano

Method

Heat the oven to (200°C/400°F/gas mark 6). Coat the bottom of a roasting tin with some oil, couple of sprigs of rosemary and a sprinkling of black pepper. Add the butternut squash and turn over to coat. Stick in for 20 minutes or so, giving a good shufty every now and again.

Meanwhile heat up a tablespoon of oil in a deep pan. Gently soften the onions for a few minutes before adding the garlic. Stir often so that the onions do not brown. Add the rice and stir well, the rice needs to just gently heat up before you can add the liquid. Stick the kettle on to boil and make up the vegetable stock. After 2 minutes, add the wine – stir well to allow the rice to soak it all up. As the pan dries out somewhat, add a small amount of the stock (around 100-200mls at a time). Wait for the liquid to be nearly all soaked up then add another 100-200ml.

Keep adding stock like this and stir frequently. After half the stock has been added, throw in the herbs. After around 20 minutes, check to see if the rice is soft. Turn off the oven, take out the butternut squash and mash half, returning the other half to the oven to keep warm. Stir in the mashed butternut squash, peas, most of the cheese and heat thorough – you may need a drop more water depending on how saucy you like your risottos. If the rice needs a bit more time to cook, carry on adding small amounts of hot water until cooked, before adding the squash, peas and cheese. Don’t be afraid of adding more water if necessary – it’s really important not to let the risotto boil dry.

Serve in a bowl with a few cubes of butternut squash and crumble over the rest of the cheese. Enjoy your warming winter grub!

Picture to follow…!

J

Arancini Wraps

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Following our trip to the Paralympics via The Arancini Brothers and an amazing meal at Canteen on Clifton Street we fell in love with a little-known Italian snack known as arancini. You may be thinking, like my housemate: WHO IS THIS AARON CHENEY GUY?! Well, firstly he’s not a guy. And if he was he definitely wouldn’t be called Aaron. Not exotic enough. To put you out of your misery, arancini is effectively deep-fried risotto balls, which probably isn’t the most appealing way of selling it. But trust us, it’s gurrrrrd.

This is our take on the Arancini Brothers wrap we shared in London. It also involves deep fried crispy onions so isn’t the healthiest snack around, but if you don’t make it your staple diet you’ll probably be ok! PS. You can follow the one of the Arancini Brothers on WordPress here.

Makes approx. 15 arancini

Ingredients

200g arborio risotto rice
25g butter
1 small red onion, finely chopped
1l vegetable stock
glug of white wine
2 tsp rosemary
2 tsp basil
pinch salt and pepper
bowl of flour/polenta
1 egg, beaten

Crispy Onions

1 medium onion in the colour of your choice
1 cup buttermilk (milk + 1 tsp lemon juice)
1 cup plain flour
1/2 tsp chilli powder
pinch salt and pepper

Salad

shredded lettuce
2-3 chopped chillis
10-15 baby tomatoes
1 apple, thinly sliced

Garnish

2 tbsp mayonnaise
1 clove garlic
few shredded fresh coriander leaves

Wraps

ingredients and method here

Method

Melt butter in frying pan, add the rice and cook, stirring with a wooden spoon until the rice goes translucent around the edges. Add onions, a glug of wine, stir and let the rice soak up the wine (still on the heat). When it has soaked up all the liquid, add the vegetable stock a little at a time, stirring occasionally. Throw in the herbs, salt and pepper, continue until rice is cooked adding more liquid when necessary. Allow to cool for 5-10 minutes.

While the risotto cools, chop the other onion, mix up the batter then add the chopped onion. Now is probably a good time to mix up your garlic mayo – finely chop the garlic, rip up the coriander and stir into the mayonnaise.

Put the flour and/or polenta in a bowl and beat the egg in a separate bowl. Clump the risotto into balls that fit neatly into your palms, dip them in the egg and roll them in flour so they are completely covered. Heat enough oil in a saucepan to cover the risotto balls and drop them in (use tongs to avoid getting burnt!) a few at a time. Once golden and crispy (approx. 5-7 minutes) remove and dab with kitchen roll to remove excess oil.

Once all the arancini have been fried up, fry the onions, again dabbing with kitchen roll. Stick a little bit of everything in a wrap, add a little chilli jam squash down the arancini to make it easier to fold and enjoy!

J&W