Autumn Risottos

Leek risotto. 4 serves Cook time 50 minutes

You need: 5 leeks (sliced finely) – 260g risotto rice – 45g unsalted butter – 80g taleggio cheese (in small pieces) – 50g parmesan cheese – 750mll vegetable stock (hot)

1. In a large wide pan melt 30 g of butter in a medium low heat, add the leeks and cook them gently for about 12 minutes, stirring time to time.
2. Add the rice to the pan and cook for one extra minute. Then add one ladleful of stock, stir a couple of times and once the stock has been absorbed add the next ladleful. Repeat the same process until the rice is creamy and has a bite. More or less take between 15 and 20 minutes. If you need more stock just add a bit of hot water.
3. Add the remaining butter, stir and then add the cheeses, stir very well and season just with pepper (cheeses and stock have plenty of salt)

Yellow Rice with bean and turnips. Serves 4 Cook time 50 minutes

You need: 200g risotto rice – 1 can of white bean (washed and drained)  – 300g turnips (peeled and diced) -1 onion (diced) - 750ml vegetable stock – 5 tbsp. olive oil -  1 tsp. of  saffron strands and paella colouring.

1. Heat 4 tbsp. olive oil in a wide shallow pan at medium low heat and add the turnip  and onion, sauté for 6-8 minutes.
2. Add the rice to the pan and cook for one extra minute. Add the saffron and paella colorant, then add one ladleful of stock, stir a couple of time and once the stock has been absorbed add the nextone. Repeat the same process until the rice is creamy and has a bite. More or less take between 15 and 20 minutes. If you need more stock just add a bit of hot water.
3. 4-5 minutes before you think the rice going to be ready add the white beans.
4. Turn the heat off, drizzle the remaining olive oil and serve after two minutes.


Butternut squash risotto Serves 4 Cook time 45 minutes

You need: 1 butternut squash (peeled and diced about 500-600g – 250g risotto rice – 1 celery stalk (diced) – 1 onion (diced) – 1 tsp. chilli (finely diced) – 2 tsp. ground cumin – 150ml cooking or dry white – 750ml vegetable stock - 50g parmesan cheese – 30g unsalted butter.  Oven at 200ºC.

1. In a baking tray toss the squash, chilli, cumin with 3 tbsp. of olive oil, season and roast for 30 min.
2. Heat another 2 tbsp. olive oil in a wide shallow pan at medium low heat and add the celery and onion, sauté for 6-8 minutes.
3. Add the rice to the pan and cook for one extra minute. Add the wine, stir and wait until is absorbed. Then add one ladleful of stock, stir a couple of times and once the stock has been absorbed add the next time. Repeat the same process until the rice is creamy and has a bite. More or less take between 15 and 20 minutes. If you need more stock just add a bit of hot water.
4. When you are feeling it will be your last ladleful stir in most of the roasted squash and all the juices.
5. Add the last stock, stir and add the parmesan cheese; stir, let rest for 2 minutes.
6. Serve and top the plates with some remaining squash and season with pepper.

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Autumn Risottos