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What's Cooking? A simple summer risotto

A nice easy risotto to add to roasted butternut squash for a delicious vegetarian autumnal supper

Peter Campbell

Reporter:

Peter Campbell

What's Cooking: A simple summer risotto

I have given you the base for a nice easy risotto and then to add roasted butternut squash for a delicious vegetarian autumnal supper.


Serves two as a main dish or four if using as a side.
Ingredients
1 tbls olive oil
600mls of good vegetable stock
50g butter
1 small onion, peeled & diced
1 celery stick, diced
2 garlic cloves crushed
1 bay leaf
a tsp of fresh thyme leaves
140g Arborio Risotto rice
100 ml white wine
50g grated parmesan.
Tbls of Crème Fraiche
On a frying pan, over a gentle heat add olive oil and half the butter followed by the onion and cook for 5 mins to translucent, stir in the celery, garlic, herbs and cover for 2 mins. Increase the heat gently and stir in the rice. Stir coating the rice with the oily vegetable mix without burning the veg.
Turn up the heat and pour in the wine, let it bubble away to almost nothing. Reduce the heat and gradually add in the stock, adding in one ladle at a time. You want the rice to absorb the liquid and soften, this will take 15 min to you reach the final ladleful. Taste for seasoning.
Turn off the heat, add in the remaining butter, cream fraiche and parmesan. This is perfect as a side dish with a nice piece of pan-fried hake.

Roasted Squash Risotto


To make the Roasted Butternut Squash, set oven to 200C, Gas 6. Peel the squash and scrape out seeds, cut into 2cm cubes and toss in oil season lightly and roast in the oven, giving it a shake or stir, should take no more than 30mins. Then follow the above risotto recipe.
Blend a small amount of the cooked roasted squash and stir through the cooked Risotto.
Serve the Risotto with roasted squash cubes and a sprinkle with parmesan.

Peter Campbell is a professional chef, trained in Killybegs and has worked in the restaurant industry for over 20 years from establishments like the K Club, Bang Cafe to more recently as Head Chef in the Village Tavern Mountcharles, and now offering Outside Catering for all your events offering a wide variety of excellent local produce.
He tailors his menus to suit your event providing a hassle-free experience for you and your guests.