A vegetarian risotto is a favourite in my little home. We are down to only eating sustainable home raised and hunted meat or fish a few nights a week so finding vegetarian fullers is little tricky. My new years resolution is to explore, create and invite more vegetarian dishes into my home and to then share with others who's in same boat as I. Lets hope this new years resolutions sticks! This dish was super easy and to many, risotto screams slavery over a pot - this recipe is made in a cast iron or heavy based pot then placed in the oven to cook. No slavery required. It's comforting, creamy and a sustaining Italian dish with a crispy finish of crunchy sage to top.
2-3 cloves of garlic
4 cups of vegetable stock
1 cup water
1 1/2 cups brown arborio rice or half regular brown rice with white arborio if you can not find this
1 small butternut squash, peeled and cut roughly
1 cup grated parmesan cheese
3 Tbsp butter
Salt and pepper to taste
Optional - rocket and pinenuts for serving
Handful of sage
Preheat your oven to 180C
Evenly lay your pumpkin out on a baking tray, drizzle with olive oil and roast until coloured and soft.
In a cast iron pot or a pot the has a heavy base, heat a good glug of olive oil on your stove top. Add your onions and garlic and slowly soften and caramelise to intensify the flavour. Take your pumpkin out of the oven once cooked. Leave the oven on.
Add your rice and vegetable stock. Stir until combined then place back into the oven for about an hour or until the rice has absorbed all the liquid.
Once this is achieved immediately beat through the butter, parmesan, pumpkin and another good slug of olive oil. Add your extra cup of water slowly until the consistency is creamy. You may not need the whole cup.
Season with salt and pepper to taste.
To fry your sage add one Tbsp of olive oil to a skillet or pan allow to heat up before tossing through your sage. The sage is ready when its darker in colour and crispy. Transfer to a plate with a paper towel covering it to soak up the excess oil. Sprinkle with salt.
Serve your risotto on a bed of rocket with extra parmesan, crispy sage and an optional sprinkle or pine nuts ontop.
This salad packs a punch and is completely satisfying to eat. I have been on a mad quest lately to send my man away with a packed lunch everyday - to help save money and to sneaky help him lose some of his baby weight ! haha ( terrible I know, Im so mean! )
So a mans salad has to be satisfying and TICK, this one has done the job with the plus of being incredibly good for you. I made this salad one night for dinner and then the left overs feed him for the next couple of days. This is another tip for the packed lunches ; to make it easier for yourself cook bulk or you will forever feel like your slaving away in the kitchen.
1 cup mixed greens - swiss chard, spinach, kale, lettuce, nasturtium leaves, young dandelion leaves
1/2 cup mixed nuts and seeds, finely chopped - brazil nuts, pumpkin seeds, sunflower seeds
1 cup cooked black rice
1 raw yellow or red beetroot, cut into small cubes
1 prime beef or home kill steak, cooked to preference with pepper then sliced into long strips once rested.
Creamy Green Dressing
1 handful mint or basil
2 cloves ginger
small knob of ginger
1 Tsp raw honey
1 Tbsp ACV ( apple cider vinegar )
Juice and zest of one lemon
pinch of good quality salt
1/3 cup extra virgin olive oil
First cook your beef and rice. While this is cooling prepare your salad in a bowl. In a blender add all the ingredients for your dressing and blend until smooth. Add more olive oil if needed.
Pour your dressing over your salad and toss until well combined. Lay over your sliced beef and finish with a sprinkle of sesame seeds, plug of good quality olive oil and a sprinkle of sea salt.
This weekend we dusted the cobwebs off the BBQ and harvested fresh produce from the garden. Summers coming, the days are longer, warmer and brighter and simple wholesome dinners are prepared outside on the BBQ instead of in large warming cast iron pots. The sausages are beef home kill, the vegetables were pulled from the garden and the sweet spring clovers were picked fresh from the fields. Your body naturally craves more nutrient dense raw food in summer to cool and refresh. Humans and nature work in one big circle. We should work with not against the rhyme. It's a beautiful relationship once you can see and you can understand it.
Clovers are sweet spring flowers that are great eaten raw or dried in tea and for infusions. They are a handy herb to use to cleanse the blood, for when you want to treat external out breaks like acne or eczema you need to look inward and to cleanse the blood is a great way to start. They taste sweet and are incredible scattered through a salad for freshness, colour and added sweetness. When picking clover the deeper and brighter the colour the sweeter they will be.
Spring green salad with a miso and sesame dresing
Handful of garden greens
1 beetroot, grated
1 carrot, grated
1 avocado, sliced
1/4 cucumber, sliced and halved
1/4 cup mixed raw seeds ( I used sesame, chia, pumpkin, sunflower and slivered almonds )
Handful of freshly picked clovers
Layer the vegetables in the order the ingredients are listed.
1 Tbsp miso paste
1 Tbsp Manuka honey
1 tsp sesame oil
Juice of 1 lemon
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
Place the ingredients in a jar and screw the lid on tight. Shake a dozen times until the ingredients are incorporated. Drizzle over your salad and serve.
Search by ingredient and season