A delicious family meal for under €5.
- ingredients: price shop
- 300 g arborio rice 0.95 tesco
- 1500 ml chicken/vegetable stock 0.08 lidl
- 3 tblsp olive oil
- 3 each diced shallot 0.53 tesco
- 1 clove crushed garlic 0.02 lidl
- 1 pinch salt and pepper
- 20 g parmesan cheese(dry) 0.33 tesco
- 10 g finely chopped thyme 0.17 lidl
- 10 g chives 0.17 lidl
- 10 g chopped flat leaf parsley 0.17 lidl
- 1each butternut squash 0.79 tesco
- 1each courgette 0.74 lidl
- 2 tsp honey 0.08 lidl
- 100 ml cream 0.47 lidl
- 50 g unsalted buter 0.34 tesco
- total €4.84
- Begin by preparing the Squash and Courgette, as this is the main accompaniment to the risotto we want to try to get as much flavour from them as possible. Dice the courgette into small even size cubes. Pour a little olive oil onto a very hot pan and add the courgette, season with salt and pepper and add the time. Toss over a high heat for about 2 minutes, the courgette should still have a little bite to it when you remove it from the heat, now add a half tea spoon of crushed garlic and mix well. Set this to one side.
- For the squash, cut in half from top to bottom, remove the seeds from both sides. Peel and finely dice one half and proceed in a pan as you did with the courgette allowing 4 minutes for this to cook. Now take the second half and score with a knife in a cris-cross fashion, season well with salt and pepper, drizzle with a little oil and the honey. Place in a pre heated oven at 180 degrees and cook for about 20 minutes or until the squash has become quite soft. Remove from the oven and scoop the squash from the skin. Now place this into a blender along with the cream and blend until smooth before passing through a fine sieve. Place this into a pot ready to re heat later.
- Bring the double chicken stock to the boil and add the butter, simmer lighlty and blend before returning to the pot ready to use as a sauce later.
- Bring the stock to a simmer. In a second pot add a little olive oil over a low heat and add the Shallots and cook slowly for 4 minutes, as the shallots become transparent add a pinch of thyme and garlic and cook for a further minute. Add the Arborio rice, stirring until the grains are well coated in the juices. Add a ladle full of the hot stock at a time, stirring until it has been absorbed. Continue adding the stock a ladle at a time until it has all been absorbed or the rice has become tender. This will take about 18 minutes. Now add the diced courgette and squash you prepared earlier along with the grated parmesan. Stir gently now until it has all been mix and the courgette and squash have been heated through. Finally add the chopped chives and parsley and check the seasoning before serving.
- To Serve:
- Reheat the sauce and Squash puree. Take a large bowl and smear a good size spoon of puree across one side of the dish, on the opposite side spoon on the risotto. Now using a hand blender, blend the sauce until froth is formed and spoon the froth around the dish. A nice garnish to this dish is to take a little grated parmesan and place on a tray in a circular shape and place under a grill to melt, allow to cool before removing from the tray and place the disc into the top of the risotto, now place a flower along side.
More by Richie Wilson:
- Barbequed Leg Of Lamb with Rosemary Marinade and Granny's Potatoes with Summer Salad
- Burger and Chips
- Hot Chocolate Fondant - Lemon And White Chocolate Mini Eggs In Orange Caramel Sauce