Autumn Veg Risotto Recipes

RISOTTO WITH AUTUMN VEGETABLES

Steps:

• Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
• Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
• Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
• Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
• Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
• Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

AUTUMN VEG RISOTTO

Steps:

• 1. Heat 1 tbsp oil in a large frying pan, add 500g bag frozen essential Waitrose Butternut Squash and 1 essential Waitrose Onion, chopped, and fry for 4-5 minutes, cutting any larger pieces of squash in half if required. Stir in 300g arborio rice and cook for 1 minute. 2. Gradually add 800ml hot vegetable stock a ladle at a time, allowing the liquid to be absorbed before adding the next one. 3. This should take 15 minutes. Stir in 200g frozen essential Waitrose Broad Beans and 50g walnut pieces and simmer for 5 minutes until the rice is tender and liquid has been absorbed. 4. Season to taste. Serve with 50g grated Parmesan or vegetarian Cheddar, if you like.