Autumn colour, autumn comfort
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Hi there!
You know those evenings where you just want something simple and there's not much left in the fridge. Shopping late is out of the question... the nights are drawing in and the last thing you need is to head out before you eat. So you rummage in the cupboards...
Luckily tonight I found some peppers that needed eating, a squash and plenty of onions. There were a few mushrooms left from yesterday's meal too. And last but definitely the reason for cooking, just enough arborio rice to feed one - phew!
So tonight's very quick post is perfect for those late nights where you just want to cook comfort food and snuggle up with a bowl of steaming risotto in front of the TV.
Roasted vegetable Risotto
Use whichever vegetables you fancy or have. I used a third of an organic squash, one red pepper and half a yellow pepper and 1 red onion. Peel the onion and chop into chunks. Dice the peppers and slices of the squash. You don't need to peel the squash if it is fresh enough.
Throw the vegetables onto a baking tray and drizzle with olive oil and a tsp of mild chilli powder. Place in the oven at 200°C/180°C fan for 30 mins.
Add a tbsp oil and a tbsp butter to a pan and heat. Add sliced mushrooms and soften before adding your risotto rice. I'm not giving quantities as you might be making it for more than one, so check your packet for details.
Finally, after a minute or so, begin to add hot chicken stock to the pan, a ladle at a time. Allow it to cook out before adding more.
Hope you find something so simple to cook on these autumn evenings. Try this. Despite the lack of meat, it's so filling. Let me know what you experiment with. Do you have any unusual mixtures to go in your risotto? I'd love to hear!
Happy cooking
Deb x
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