I am not NaNoing this year, but I am doing crafty things in November! I am making a Thing that involves Sewing, and which I may mention in more detail at some point, and I am also plotting my Christmas cards. I also feel that making my room pretty is an ongoing project. And it will be #reverb time soon, which I am weirdly looking forward to, probably because of the fact that it’s really just an excuse to be sarcastic and grumpy about things.
Tonight I improvised a butternut squash risotto.
Ingredients (serves 1)
olive oil
1 large shallot, finely chopped
1 chili, deseeded and finely chopped
1/4 tsp cumin seeds
1/2 cup arborio risotto rice
Half a butternut squash, peeled, deseeded and cut into 1.5 cm (ish) cubes
40 ml vermouth
350 ml vegetable stock
parmesan or similar
butter
black pepper
MethodIn a small pan, heat enough olive oil to cover the bottom. Add the shallot, chili and cumin seeds and fry gently for 3-4 minutes to soften. Add the rice and stir well to coat with the oil, and fry on a high heat for another minute. Then add the vermouth and cook rapidly until the liquid is absorbed.
Add the butternut squash and about 50 ml of the stock. Stir well until the liquid is absorbed, then continue to add a little stock at a time for about 15 minutes, until the rice is cooked and the squash is tender.
Turn out the heat, drop in a knob of butter, and grate in some parmesan. Cover the pan and allow to rest for a few minutes. Remove the lid and stir in the butter and cheese, then season generously with black pepper and serve in a warmed bowl.
I suspect it would also be nice with a little grated nutmeg and hot paprika, if you want to live dangerously.
Ophelia Xx