Risotto, a missed night out and a recipe!
The other week I was supposed to be going to go to the Miele event in London, but Baby Boy was unfortunately ill so I stayed at home cuddling my poorly boy, drinking Dr Pepper and watching Friday night TV. At least I think that's what I did, I can't really remember all the nights seem to blur into one when TV is included. So the lovely ladies that got to attend, were able to see the new Miele steam oven in action. I would of liked to have seen that, and then I would have attempted to smuggle it home. Then again my range master probably would of got upset with me so its a good job that I didn't go as I can't covet it and my range master will still love me...
What was a nice surprise though was a few days after the event I got a delivery of the ingredients (and instructions) to make Risotto, which was what everyone had eaten that night. I have never made Risotto and to be honest I always thought it a tricky and so have never attempted it. Plus as much as I love Daddy giving him something new like Risotto (even though he loves rice) would take careful planning and preparation in order to get him to eat it...
So with the careful planning need for a successful meal I presented to Daddy for dinner Butternut Squash Risotto.
I waited as he ate his first fork full. I knew that even if it tasted horrid that I would eat it, (I have always been like that, rather than waste food I will eat it!) but if Daddy didn't like it well I would have a problem and need to make him something else quickly.
"Mmm! This is nice!" Daddy said
"Yes, it sure smells lovely!" I answered before taking my first taste
I am not sure if I am a fantastic cook or if Risotto is always this nice, but what ever the answer is Risotto is something that will be added to our meal plans from now on.
So to share with you, here is the recipe that I followed.
Ingredients
1tbsp Olive Oil
1 large onion peeled and chopped
2 garlic cloves chopped
1 butternut squash, peeled, seeded and diced
500g Risotto Rice (a pack seems to come in 500g and so instead of the 400g it said I added it all in!)
150ml glass dry white wine (or in my case stock)
1.5 litres hot vegetable Stock
2 tbsp Sun Dried Tomato paste
knob of butter
bunch of flat leap parsley, roughly chopped (I didn't bother)
2 tbsp freshly grated Parmesan
Method
"Yes, it sure smells lovely!" I answered before taking my first taste
So to share with you, here is the recipe that I followed.
Ingredients
1tbsp Olive Oil
1 large onion peeled and chopped
2 garlic cloves chopped
1 butternut squash, peeled, seeded and diced
500g Risotto Rice (a pack seems to come in 500g and so instead of the 400g it said I added it all in!)
150ml glass dry white wine (or in my case stock)
1.5 litres hot vegetable Stock
2 tbsp Sun Dried Tomato paste
knob of butter
bunch of flat leap parsley, roughly chopped (I didn't bother)
2 tbsp freshly grated Parmesan
Method
- Heat the Oil in a large pan and cook the onion, garlic and butternut squash for five minutes until the onion has softened.
- Stir in the Rice, cook for a minute and then add the wine and cook vigorously for two to three minutes until the liquid has evaporated. Mix together the stock and sun dried tomato paste and pour half into the pan then leave to cook for ten minutes or until the liquid has evaporated, stirring from time to time.
- Add the rest of the stock and continue to cook for a further ten minutes, stirring occasionally until all the liquid has evaporated and the rice is tender.
- Stir in the butter and parsley, divide between bowls and serve topped with Parmesan and a good grinding of black pepper.