What I'm cooking and eating

Thursday, 7 April 2011


When you haven't got what you need, you need to make do with what you have! This is probably not risotto as Italians know it, but it is good!
Serves 4.

A little butter
1 large onion
1/2 pack chestnut mushrooms
1/2 small butternut squash
1 cupful arborio rice
Dregs of a bottle of red wine (about 1/2 glass, I think)
Roughly 1 litre chicken or vegetable stock
1 packet Feta cheese

Chop the vegetables and cook in the butter for a few minutes. Add the rice and stir until everything is well mixed. Add the red wine and stir, then add all the stock, bring to the boil and simmer gently for 20 minutes. Then stir, and if it's still rather liquidy, reset timer for a further 10 minutes. Meanwhile, chop up the Feta. Once the liquid is all absorbed, stir again, and stir in the Feta cheese.

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