Flavours that work together..

Tonight's dinner is not one from a recipe book, although elements of it did originate from various books. It is just a dinner made up of what I fancy, I feel very meat-ed out at the moment. With the leftovers from Christmas and the festive season allowing you to eat chocolate every 5 seconds, a healthy fresh, but still comforting and warm dinner is what seems to be on the cards.



Trying to be frugal, and yet still have something more exciting than beans on toast or pasta is sometimes a challenge. Tonight I made a Butternut Squash and Sage Risotto with a scattering of streaky bacon for that salty kick, I think blue cheese would work equally as well.

I have somehow just learnt how to make risotto, it's almost inherent within me, years of practice has still not quite made perfect, but tonight wasn't too bad. If anything the rice may have been a little too overdone, not quite enough bite, but still creamy, but not gloopy with gorgeous gleaming orange chunks of roasted squash.
Here is my rough recipe, I didn't really write one down, it sort of just happened so this is definietly one of those glorious coming together moments.

Appx. 100g Risotto Rice
Just over 1l of stock (made from half a Kallo Chicken stock cube) kept simmering in a pan
Half an onion, chopped finely
1 small Butternut Squash, peeled, the seeds scooped out and chopped into rough chunks about an inch or so
5 Rashers of streaky bacon, chopped up, if using, or blue cheese crumbled to taste
A shaking of dried rosemary
Olive Oil
As much sage as you like (I used about 5 leaves)
Butter
Parmesan
Salt and Pepper

Heat the oven to Gas 6, get a roasting tray drizzle in some olive oil and the rosemary, then tumble in the squash tossing around so it's all covered. Once the oven is heated, pop it in and leave to roast until tender about 45mins. Give it a stir around every now and then.

With your stock in a saucepan simmering, heat some olive oil in a pan and throw in the onion. Saute until pale and soft.

Tip in the rice, coating it all in the oil and onion mix, for a couple of minutes making sure you stir so it doesn't stick. Add your first ladle of stock. Keep stirring the rice and the stock until all absorbed, then add the next ladleful, do not try to add it all at once it really won't work, only add stock if the last lot has been absorbed. Keep going until the rice is al dente, and it is smooth and creamy. When you are getting to the last bits of stock throw the streaky bacon into the squash tin and mix around.

Add a knob of butter to the risotto, season and taste. Add a touch of parmesan at this stage, then tumble in the squash and bacon (if using blue cheese crumble in just before serving) and the finely chopped sage. Mix together and serve straight away, with grated parmesan to add to taste.

This was practically a store cupboard dinner, apart from the squash, but i just fancied the sweet, soft flavour. Definitely a hug in a bowl dinner.

Sorry I got so carried away eating, no photos of this one.. I'd like to see yours though, tweet them to me @kate_gwilliam 

Enjoy!