Despite being and avid cook I had never made a risotto. I have eaten many but never made one, that’s Mr UF’s domain, he is risotto king. However, the other night circumstances left me with a craving for roast squash and feta risotto and no Mr UF until much too late to start cooking. So, I rolled up my sleeves and, armed with various wise risotto words (good and hot stock, lots of stiring), threw myself into the task…

The result was rather fantastic, sweet roasted squash matched by the creamy rice and foiled by the sharpness of the feta, with a little kick of chili and freshness from the parsley and lemon. It’s a really easy dish to make, you just need patience and a bit of care - there was, however, far too much time at the stove stirring for my liking so I may not make one again in a hurry, but then I have Mr UF to do that for me.

If you haven’t a willing partner to stir your arborio then I’d recommend you try it yourself, the result is really tasty - oh and cheap and veggie too.

Ingredients

200g arborio rice (about a mean mugful)
100g Feta (2/3 of one of the packaged blocks)
100ml white wine
Handful of parsley
1 onion
1 small squash
500ml chicken/veg stock
1/2 lemon
chili flakes
Olive oil, S&P

1 Heat the oven to 160 C and prepare the squash - take out seeds and skin too if necessary, I prefer all except butternut without. Cut them into bigish chunks, 2 inches across, sprinkle with a little oil, a pinch of chili flakes, S&P and arrange on a baking tray. Bake for 40 mins until browning nicely at the edges
2 Pick and chop the parsley, crumble/chop up the feta into small chunks
3 After the squash has been cooking for 20 mins, put the stock on to warm and chop the onion as finely as you can and fry gently in a little olive oil in a large pan.
4 When the onions are translucent (5-7 mins) add the rice and stir for 30 seconds
5 Add the wine and reduce right down
6 Add in the hot stock a ladle at a time, stirring constantly until the liquid is absorbed. The rice is cooked when it tastes right, about 20 mins in but start checking at 12mins
7 Take off the heat and add in the roasted squash, chopped feta, parsley and squeeze over the lemon juice - mix gently but firmly and serve in a deep bowl with a glass of fresh white

Tags: Chili, feta, pumpkin, risotto, squash

This entry was posted on Friday, February 6th, 2009 at 8:41 pm by urban foodie and is filed under Kid Friendly, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.