With purple carrots in the mix, this risotto takes on their colour and creates a beautiful meal, containing tasty jerusalem artichokes, mushrooms and spinach. We think it’s a winner!
Ingredients: 2 shallots, 1 clove of garlic, 150g Jerusalem artichoke, handful of spinach, 70g mushrooms, 1 purple carrot, 4g lemon thyme.
From the larder: 20g butter, 170g Arborio rice, 700-800ml stock, salt and pepper, (optional: chicken pieces and 30g grated parmesan).
- Chop the shallots, a garlic clove, finely chop the carrot and strip lemon thyme leaves from their stem. Sauté gently together with a knob of butter in a heavy bottom pan for about 5-7 minutes until shallots are soft.
- Add the Arborio rice and cook for 2 minutes, until the rice looks slightly translucent.
- Prepare 700ml stock (use some white wine if you like). Add it to the rice ladle-by-ladle until it is all fully absorbed. Stir and allow stock to absorb between each ladle. Add more water if you run out of stock before the rice is cooked. This process can take up to 20 mins, so be patient, while enjoying it turn purple!
- While the risotto is cooking, halve and thinly slice the mushrooms and jerusalem artichoke. Fry the mushrooms in a small frying pan on their own and then add to the risotto. Then fry the jerusalem artichoke (and chicken pieces if using) gently until the jerusalem artichoke is soft and slightly crispy in places. Once the stock is absorbed and the risotto al denté, add the spinach leaves, stir to wilt, and then add the jerusalem artichoke and chicken. Remove from the heat, season and add a knob of butter and optional grated parmesan.
- Leave risotto to rest for approximately 5 minutes before serving.
We are slightly in love with this kobucha squash – in part because of the name and in part because of the flavour. They are silky smooth and sweet when roasted and perfect for the autumnal weather that has set in. The crazy stick like salsify are also pretty special and when roasted add a lovely gently sweetness to the dish. It’s autumnal bounty!
Ingredients: 300g Kabocha squash, 100g salsify, 2 shallots, 2 cloves of garlic, 50g bunch of rocket, 5g of fresh tarragon.
Larder: 170g risotto (Arborio) rice, 600-700ml stock, knob of butter, olive oil, salt, pepper (optional 25g parmesan, chicken breasts).
- Preheat the oven to 200 degrees C.
- Peel and scoop the seeds out of the squash and chop into 1-2 cm chunks. Place in a baking tray. Peel the salsify and slice into batons and add to the baking tray but keep separate from the squash. Drizzle with olive oil, season and roast for 25 minutes while you make the risotto.
- Finely slice the shallots and garlic and sauté for 5 minutes in a knob of butter. Add the rice and cook for 1 minute until rice looks slightly translucent.
- Prepare the stock and gradually add to the rice a ladle at a time. Allow stock to absorb before adding each ladle.
- Add ladle by ladle until the risotto is creamy, soft and al denté. This should take about 20-25 minutes.
- While it’s cooking, chop the tarragon very finely and if using, grill the chicken and chop into pieces.
- When risotto is ready and the squash and salsify are cooked, stir the squash, tarragon, Parmesan and optional chicken into the risotto.
- Serve the risotto with salsify batons on top and rocket on the side.
Ingredients: 1 clove of garlic, 3 shallots, 150g beetroot(1 small), 1 small bunch of sorrel, half a bulb of fennel and 1 stick of celery(allergen).
Larder: 175g Arborio (risotto) rice, 600ml stock, 2 knobs of butter, salt and pepper, 50g Parmesan, juice of half a lemon.
- Preheat the oven to 180 degrees C. Peel and chop the beetroot into 1cm chunks, drizzle with oil and roast for 20-25 minutes.
- Mince a clove of garlic and finely chop the shallots. Sauté on a low heat in a knob of butter until soft.
- Add the Arborio rice and fry for 3-4 minutes, until slightly translucent. Prepare the stock. Add a ladle at a time to the rice, stirring regularly. Allow the stock to absorb before adding the next ladle of stock. Keep adding until you have used all the stock and the risotto is al denté. This should take about 20 minutes.
- While the risotto is cooking, make a fennel and celery salad. Remove any woody stalk and the fronds from the fennel, chop the fronds and thinly slice or shave the fennel, using a knife, or mandolin if you have one. Slice the celery into matchstick thin batons and place with fennel on a small plate. Squeeze the juice of half a lemon over, drizzle with olive oil, add salt and pepper and toss well.
- When risotto is ready, chop the sorrel and stir in along with the roasted beetroot. Add a pinch of pepper, a knob of butter and 50g grated Parmesan. Place a lid on the pan, remove from the heat and allow to rest for 5 minutes.
- Serve the risotto with the fennel and celery salad and enjoy the colours!