Who is happy with
me about the proper squash and pumpkin season starting? I can see
many soups, stews and casseroles in my future and it makes me very
happy indeed. I really love autumn, the colours, the food, the
atmosphere. It's still warm here now, but I'm not sad that the summer
will be ending soon. What are your feelings about the autumn (of
course not all my readers are facing autumn at this time)?
I haven't made a
proper real non-pearled-spelt risotto for ages it feels, but when I
got a hold of some harlequin squashes, I thought it's time. I don't
think that a vegetarian risotto ever gets boring, as there are so
many possible variations. I added a little hint of chilli to this recipe.
Ingredients
1 l vegetable
stock
Few dried porcini
mushrooms
½ harlequin
squash
1 yellow bell
pepper
1 onion
3 garlic cloves
1 small chilli
Olive oil
15 g butter
1 cup arborio rice
1 cup dry white
wine
Salt and pepper to
taste
Grated vegetarian
pasta cheese
Pine nuts and tomato slices for serving
Method
Heat the vegetable
stock in a separate saucepan and add the crushed porcini muchrooms to
the stock.
Cut the squash
into cubes and the bell pepper into slightly smaller cubes. Chop the
onion, garlic and chilli finely and start cooking the onion in olive
oil. Once it's lightly browned and soft, add the garlic and chilli
and cook for a couple of minutes more.
Add the squash and
bell pepper cubes into the mix and again let cook for a few minutes.
Then add the butter to the pan followed by the arborio rice. Mix for
a few minutes and then add the white wine. Let it mostly absorb.
Add a few ladles
of the vegetable stock and let simmer under the lid by stirring
often. Also keep making more stock additions before the risotto can
dry out.
Season to taste.
Once you are happy with the flavours and textures, serve with some
sprinkled vegetarian pasta cheese on the top and enjoy.
I
would like to share the recipe with this month's Credit Crunch Munch as a frugal
recipe. The challenge is hosted this month by Michelle from Utterly Scrummy Food For Families and
co-hosted by Helen from Fuss Free Flavours.
The reason for this is mainly that I was able to use end of two
risotto rice packets (no idea why both were open!) and also the
vegetables had been around for a while waiting to be cooked. I didn't
want them to go to waste. A risotto can be quite an economical dish,
as you don't need too many things to make a very filling meal.
Have
a wonderful weekend!
Your VegHog
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