Baked risotto is always great for these occasions. Chop leek and celery (which you harvested earlier on in the vegie garden) and sweat in a little oil. Put aroborio rice in a oven-proof dish, add vegetable stock (which is always handy to have in the freezer), cubed pumpkins and the leeks. Stir. Cover with alu foil and put in oven. 30-35 minutes later, add peas if you like, cover and put back for another 10 minutes. Add parmesan, salt & pepper and herbs of your choice, stir, put on table. Enjoy!
Feta cheese would be nice crumbled on top, but we didn't have any. It was still very nice.
While I was taking a picture of the dish (we had to wait a little before starting on it as it had to cool down a bit first) the Flower Gnome insisted I take a PROPER picture of the dish. Please find below the PROPER picture:
Much better!
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