A squash risotto
makes a pretty much perfect meal for vegetarians. I can never resist
a good vegetarian risotto and sometimes it's good to move on from the
typical mushroom risotto. I previously told you how I detected
harlequin squashes and have been a fan ever since. Today I'm making a
risotto with them and I serve a fresh lemon courgette and radish
flower salad made out of my own garden's produce with it.
The salad:
1 small courgette
Lemon juice
Radish flowers
Olive oil
Make the side
salad first. Slice the courgette into very thin long slices. You can
do this with a cheese slicer or a peeling knife. Heat some olive oil
in a pan and quickly and lightly fry the courgette bands in there.
Squeeze some lemon juice on them and sprinkle radish flowers on the
top before serving. Radish flowers have a lovely peppery flavour, so
sometimes it's nice to let them grow to flower, and edible flowers
make a wonderful food decoration anyway.
2 cups arborio
rice
1 harlequin squash
1 onion
2 garlic cloves
1l vegetable stock
1 cup dry white
wine
Vegetarian pasta
cheese
50g butter
Olive oil
Parsley
Pepper
Salt
Then carry on with
risotto making. Chop the squash into small cubes for the risotto.
Also chop the onion and garlic and prepare the vegetable stock. You
can make your own stock from scratch, which requires a bit more
effort but also pays off, you can buy a ready made one or mix some
with vegetable stock powder. I prefer the powder, because it's easy
to always have around and make quickly, as I use large quantities of
vegetable stock. I normally add fresh parsley to the stock that I use
for a risotto.
Heat olive oil in
a pan and fry the onion and garlic. When they are glossy add the
butter, let it melt and add the arborio rice. Stir until the rice is
translucent and then make the white wine addition. Let the wine
evaporate and add some of the vegetable stock to the pan.
Let the risotto
simmer under the lid and stir it often. After about 15 minutes add
the squash and more vegetable stock and simmer until the rice is al
dente and the squash is cooked. Season with salt and pepper and grate
vegetarian pasta cheese (vegetarian parmesan) into the pan. At this
stage add more parsley, wine or butter if needed.
Serve with more
vegetarian pasta cheese on the top and with the side salad. Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.