Olive oil 1 medium onion diced 4 cloves garlic chopped 2 sticks of celery finely diced 400g arborio rice or risotto rice 1.5 litres of hot vegetable stock 4oz plant based parmesan cheese 1 glass of white wine Seasoning Few knobs of plant based butter 1 large butternut squash peeled and cubed Fried Sage Olive oil 20 fresh sage leaves.
1) Preheat your oven to 180 degrees on a baking trey plate your cubed butter nut squash coated in oil.and seasoned. 2) Roast for approx 40 mina or until tender. 3) Place heavy bottomed pan on stove 4) Add olive oil to the medium heat pan 5) Fry off onions garlic and celery for a few mins 6) Add in the rice and stir for a few more minutes. 7) Add glass of wine and allow to reduce down by half 8) Slowly add stock label full at a time 9) Ensure the stock is simmering 10) Stir the risotto until all stock is absorbed. 11) The add another label full. 12) Repeat this until all stock is used up and the rice is tender 13) This should take 20 to 25 mins 14) Check seasoning 15) Add half of the grated parmesan into the mix 16) Take half of your roasted butter nut squash and keep to one side 17) Mash the reaminder and mix through your risotto 18) Add a few knobs of plant based risotto cover with a lid and leave to one side while we fry the sage.
1) In a frying man heat some olive oil and heat up. 2) Fry off the shredded sage leaves until crispy. 3) Remove from oil and dry off on kitchen paper. 4) Now let's get back to the risotto... 5) Into a bowl add a generous portion of risotto into it, adding some cubes of your roasted butternut squash, grated fresh paremesan on top and a sprinkling of sage leaves on top.
If you're looking to change up your midweek meal then today's chef has a delicious Indian prawn and coconut curry that will make it feel like the weekend has come early. Karan Mittal from Ananda restaurant in Dundrum joined us this morning.