Monday, 18 May 2015

Homemade roasted butternut squash and sweet potato risotto

Apologies...again


It doesn't seem too long ago since I last had to write and apology post, well here we are again. Unfortunately there an old saying which reflects the reason behind my poor time keeping on the update of this blog, I'm not sure if its classed as a saying or how its classified but, ' there aren't enough hours in the day'. So going forward I can't promise that the blog will be updated every week, as such there will be one new blog a month and any others will be a bonus for you :)

My own recipe and pics



Please forgive the poor photography but these are the final product (the roasted squash and potatoes could have done with a 'shuffle' to show the glaze off). This should feed about 4 and is the easiest risotto.

Ingredients:
1 Onion
1 tablespoon Rapseed oil
250g Arborio rice
Chorizo (as much as you like..or don't)
1 large glass of white wine (any will do doesn't need to be expensive, but definitely not bubbly)
700ml vegetable stock
Peppers (mixed)
1 butternut squash
3 sweet potatoes
Honey
Parmesan to taste

Method:

Peel and chop into cubes the sweet potato and butternut squash, rinse and scatter on the Castey Vulcano flat tray. Season with salt and pepper and drizzle honey over the whole area. If you like before the honey you could add a small amount of rapeseed oil to give extra colour. Place tray in the oven and turn once or twice in the duration of cooking (about 35-45 minutes). Once they soften and gain the colour you're after remove from the oven.
Pre-heat oven to 180
Dice the onion and fry until translucent (for about 4/5 mins), then add the chorizo (to your own taste). Stir in the wine and leave to simmer for 5 minutes on a low heat..
Add the rice and ensure that its all coated with the oil and the oil from the chorizo and leave for a further 2 minutes.
Next add the vegetable stock but leave around 150ml to add later if the risotto seems to be drying out. Stir in the peppers and season.
Now if you're doing this in one of our fantastic Crafond Saute pans, you can simply remove the handle, put on the lid and put it in the oven, but whatever your cooking in transfer from the hob to the oven (obviously the dish/pan must be oven safe). 
Leave in the oven for 30 minutes but keep an eye on it to ensure it doesn't dry out, if it seems a little dry add the remaining stock and stir. Once the majority of the stock has been absorbed and the rice etc. are cooked, remove from the oven.

To serve heap around a quarter of the risotto on a plate alongside the roasted goodies and serve with a small shaving of the cheese on the top, et voila. You have a beautiful dish for tea! Well, you should have if I've given the right instructions. Please accept my apologies should I have missed anything out.


Bank holiday monday offers

If you like to grab yourself a bargin keep your eyes out for our fantastic deals coming your way on the 22nd May, Huge reductions on our Diamond line and Diamond Induction line as well as a huge £50 off of one of our best selling frying pan sets from the Castey Vulcano range. Be quick though, the offers are superb but are limited and it will be a case of 'first come first served'. 



The next post

So thats 'all for now folks' hopefully the next update will be in a few weeks but as to what it may be, your guess is as good as mine!

No comments:

Post a comment