| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Unsalted butter |
| 175 |
g |
Arborio rice; (6oz) |
| 1 1/8 |
l |
Vegetable stock. heated; (2 pints) |
| 1 |
|
Butternut squash – peeled; seeded and cut into |
|
|
; cubes |
|
|
A swish of olive oil |
| 1 |
bn |
Watercress; trimmed |
| 3 |
|
Handfuls rocket leaves |
| 30 |
g |
Pine kernals; toasted until |
|
|
; golden (1oz) |
|
|
Freshly ground salt and mixed peppercorns |
| 1 |
|
Handful freshly chopped chives |
|
|
Shavings of parmesan to serve |
INSTRUCTIONS
Heat 1/2 the butter in a wide based deep-sided frying pan and cook the
onion in garlic until softened.
Add the rice and stir well until it is coated in the buttery juices.
Season.
Gradually add a little of the hot stock, allowing the rice to absorb it
before adding more. Keep adding the stock gradually, shaking the pan
frequently. This helps to keep the rice whole rather than breaking up the
grains.
Meanwhile, heat the olive oil in a separate frying pan and add the squash.
Season and fry briskly over a high heat just to colour the pieces golden.
Add squash to the risotto and continue cooking for about another 12 minutes
until the rice is still chewy but almost cooked.
Add the rocket, watercress and pine kernals and turn them into the risotto
until just wilted. Season to taste, stir in the extra butter in flakes, and
then serve immediately topped with the shavings of parmesan.
Converted by MC_Buster.
Per serving: 875 Calories (kcal); 23g Total Fat; (24% calories from fat);
15g Protein; 148g Carbohydrate; 62mg Cholesterol; 52mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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