An impressive and secretly easy meal to fend off the cold and hibernation hunger. Serves 2-3.
- One white onion, diced
- Two handfuls of risotto rice
- Two garlic cloves with skin on
- Half a butternut squash, cubed
- 1/3 of a saucisson of chorizo, and one to two cooked beetroot depending on size, all diced
- A large handful of kale
- White wine
- Vegetable stock
Roast the seasoned and cubed butternut squash and whole garlic cloves in olive oil at 200. Keep an eye. Gently fry the chorizo in olive oil until there is plenty of delicious, spiced oil in the bottom of the pan. Take the chorizo out and sweat the onion in the remaining oil. Add the rice and slosh in some white wine. Then add a litre of stock one ladle at a time, stirring often. Add the roasted butternut squash and squeeze caramelised insides of the garlic into the mix. Add the beetroot, chorizo, and blanched kale and leave to sit for 10 minutes. Serve with scratchings of a strong cheddar.
Even better with: Brilliant breadcrumbs
My review: I used to pass risotto off as the master’s dish that only the masters could get right. But then I realised that the only reason you see a mushroom risotto on 90% of vegetarian menus is because it’s so easy to make that the chefs are cheating, even if they do add truffle oil. This, however, is a hell of a dish that you can make with an hour, a glass of wine, and the world spinning around you. When you set this colourful delight in front of your loved ones, you can cheat like chefs everywhere and pretend it was really hard work. They might even do the washing up for you.