I have kept my promise! I am posting a recipe again! I have to say, cooking family meals is becoming a little trickier at the moment. Our three year old daughter has gone from eating anything to being the pickiest eater! 'Frustrated' is a mild description of how I feel.
Butternut squash risotto was described to her as orange rice. There is no tricking her though... 'What is in it, mama?'. 'Rice, cheese, butter...It is very yummy!' I say. At this stage she has eaten a few mouthfuls and seems to be enjoying it, or at least not hating it. 'What is this orange thing, mama?'. 'There is some butternut squash in the sauce' I reply. 'In the sauce? I am full-up now, mama'... At least she had a few mouthfuls though!
I am told this is a phase many three year olds go through, though a phase can last months or a year. I am not sure I can last that long, but I shall do my best... Anyway, it was delicious. My husband actually cooked this one, as I was stuck on the sofa breastfeeding the baby!
Butternut Squash Risotto
Serves 3
A large cup of risotto rice (arborio)
500ml of chicken or vegetable stock and 500ml water (or a littre of water and stock cube)
half a glass of white wine
1 onion, finely diced
1 tbs olive oil _ some olive oil for roasting the butternut squash
1 small butternut squash
1 handfull toasted pine nuts
Parmesan
30g butter
1 handfull of chopped parsley
salt
pepper
Start by peeling the butternut squash and preheat the oven to 170 (fan oven). Cut into small chunks and lay on a baking tray. drizzle with olive oil and salt and pepper. Place in the oven and roast for 30 minutes or until soft.
Once cooked, put in the food processor and blitz lightly along with the pine nuts ( i like to leave some chunks in it). Heat a tablespoon of oil in a pan and add the onion. Saute lightly till soft then add the risotto rice. Toast the rice in the pan for a few minutes, the add the white wine. Allow for it to cook down, then start adding the stock (a little at a time).
Keep adding stock until the rice is al dente (if you use up all the stock, continue with the water. You may not need all the water or may need more). At this stage add the butternut squash and pine nut puree. Stir in and then add a generous amount of grated Parmesan and the butter and season to taste. Allow to sit for a minute off the heat with the lid on. Stir in the parsley and serve with a little ore grated Parmesan on top.
Butternut squash risotto was described to her as orange rice. There is no tricking her though... 'What is in it, mama?'. 'Rice, cheese, butter...It is very yummy!' I say. At this stage she has eaten a few mouthfuls and seems to be enjoying it, or at least not hating it. 'What is this orange thing, mama?'. 'There is some butternut squash in the sauce' I reply. 'In the sauce? I am full-up now, mama'... At least she had a few mouthfuls though!
I am told this is a phase many three year olds go through, though a phase can last months or a year. I am not sure I can last that long, but I shall do my best... Anyway, it was delicious. My husband actually cooked this one, as I was stuck on the sofa breastfeeding the baby!
Butternut Squash Risotto
Serves 3
A large cup of risotto rice (arborio)
500ml of chicken or vegetable stock and 500ml water (or a littre of water and stock cube)
half a glass of white wine
1 onion, finely diced
1 tbs olive oil _ some olive oil for roasting the butternut squash
1 small butternut squash
1 handfull toasted pine nuts
Parmesan
30g butter
1 handfull of chopped parsley
salt
pepper
Start by peeling the butternut squash and preheat the oven to 170 (fan oven). Cut into small chunks and lay on a baking tray. drizzle with olive oil and salt and pepper. Place in the oven and roast for 30 minutes or until soft.
Once cooked, put in the food processor and blitz lightly along with the pine nuts ( i like to leave some chunks in it). Heat a tablespoon of oil in a pan and add the onion. Saute lightly till soft then add the risotto rice. Toast the rice in the pan for a few minutes, the add the white wine. Allow for it to cook down, then start adding the stock (a little at a time).
Keep adding stock until the rice is al dente (if you use up all the stock, continue with the water. You may not need all the water or may need more). At this stage add the butternut squash and pine nut puree. Stir in and then add a generous amount of grated Parmesan and the butter and season to taste. Allow to sit for a minute off the heat with the lid on. Stir in the parsley and serve with a little ore grated Parmesan on top.
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