yet another risotto

Actually, that’s unfair, because we haven’t had a risotto in ages. But we did last night. We bought a pack of chicken thighs in Aldi last week. Pete manfully skinned and filleted them on Saturday, and they’ve been stowed in the freezer (yes, for this was just *before* PumpkinGate) for stir fries or whatever; the…

barley and butternut squash risotto

image from Real Foods   I’ve been meaning to try this for ages, so here you go. 1 cup barley (you should strictly speaking, use pearl, but I used what was in the cupboard, and it was fine) 1 butternut squash, peeled (ugh) and diced 3-4 cloves of garlic, crushed 3 cups water 1 chicken…

chicken and red pepper risotto

We haven’t had a risotto for ages, for some reason.  The carcass of the last chicken we had, about three weeks ago, was stuffed in the freezer; I pulled it out and stuck it in the slow cooker to make stock, and there was a surprising amount of meat on it, which we put in…

squash, sage and feta risotto

Two small papaya pear squash in the veg box this week.  We chopped and peeled them both on Saturday, and one is in a bowl in the fridge, with some chopped red onion (because Pete chopped a huge one, and it was way too much). Boiled the risotto squash for about 12 minutes until it…

leek and feta risotto

I looked at all the pods from the broad beans, and thought “I should be able to make some stock with those”, so I threw them in the slow cooker with some water for a few hours. There were two rather tired leeks in the fridge, so they were sliced and sautéd in olive oil…

asparagus and feta risotto

There are some foods we only eat when they’re in season in the UK, and asparagus is one of them; thus we tend to rather gorge ourselves on it at this time of year.  Although we are back on a veg box, we couldn’t resist a big bunch of the glorious green stuff while we…

fennel and chickie! risotto

We had a lovely free range roast chickie! on Bank Holiday Monday, which has pretty much dominated our food this week. Last night – risotto. As I always say, 5oz risotto rice and 1pint of liquid feeds two hungrish folk. The liquid last night was a mix of lemon juice, rice wine and the indispensable…

duck and fennel risotto

As my regular reader will know, we eat a lot of risotto, but curiously I haven’t made one for ages. We roasted a duck over the Easter weekend, and when I boiled up the carcass for stock, quite a lot of meat came off. Meals for the next few days had been sort of planned,…

the risotto that wasn't

using up: smoked trout, a bulb of  fennel We like risotto; sometimes I make it in the oven, and sometimes I stand over the pot, ladling in stock.  Whatever, I know my 5oz of rice to 1 pint of liquid works. Today, I thought I’d try the slow cooker.  I did a bit of Googling,…

cabbage and pancetta risotto

As you may recall, we have a bit of a cabbage glut, so I’ve been desperately trying to use them up.  This is what I did on Friday night, and it worked rather well! Sliced a red onion and sautéd it in some olive oil with a packet of pancetta cubes.  While that was cooking,…