Butternut Squash and Mushroom Risotto

Having thought for many years that risotto was a complex dish to cook I now find it one of my go to recipes when we want something tastier than plain rice to go with a meal. Sometimes we just have the risotto.

One of the key ingredients for this is the rice.

For this recipe I used:

      • 250g of Gallo Traditional Risotto Rice
      • 1 clove of garlic
      • 1 onion 
      • 1 red pepper
      • 1/4 of a butternut squash
      • 4 chestnut mushrooms
      • 20g of butter
      • Dried Italian herbs
      • Splash of olive oil
      • 1 Knorr Chicken Stock Pot
      • 15g of dried porcini mushrooms (rehydrated)
      • 50g parmesan cheese
      • Water
      • Parsley

Dice the onion, pepper and butternut squash.

Cut the chestnut mushrooms into chunks.

Rehydrate the porcini mushrooms by placing in container and covering in boiling water, and set aside to hydrate. I used some from Lidl.

In a large hot frying pan add the olive oil and the butter. When the butter has melted and is sizzling, add the garlic, diced onion, pepper and butternut squash.

When these are softened add the chestnut mushrooms.

The add the Gallo Traditional Risotto Rice and stir into the mushroom, onion and pepper mixture, until the rice is coated and well stirred in the pan.

Add the Knorr Chicken Stock Pot and water to cover the rice. Stir well.

As the water and stock is absorbed, add more water and continue to stir. 

Cook the rice for 16-18 minutes until the rice is soft tender and creamy, but the grains are still firm.

Stir in the chopped rehydrated porcini mushrooms as well as the parmesan cheese and finely chopped parsley.

Season if required.

Serve.

Chargrilled Butternut Squash

Last year on a visit to Wahaca in Oxford Circus, I really enjoyed the chargrilled crown prince squash.

I said back then

The squash was grown for Wahaca by Riverford Organic and served with kale & cashew nut mole. I really enjoyed this dish, was full of flavour and very tasty. I think it could have been improved if the squash had been peeled, but the flesh of the squash did come away from the skin despite this. I really liked the chargrilled aspect of the dish and you could taste that in the squash. This dish is advertised as vegan, and I suspect people might avoid it, but if it comes back onto the menu, go for it, it was delicious.

Chargrilled Crown Prince squash grown by Riverford Organic, served with kale & cashew nut mole

With the recent wonderful weather I decided to try and recreate this dish using my own barbecue and some butternut squash.

I brushed the butternut squash with some olive oil, seasoned with salt and pepper, added some dried herbs and chargrilled it on the barbecue. I started skin side down over the heat and covered with a lid. I wanted to roast it slightly before turning it over and grilling the sides of the squash.

The end result looked like this.

Though I liked the look of the squash, there wasn’t enough flavour for me, I remember the crown prince squash being much tastier.

I think I will try again, but will try and get it to taste better. I am wondering if I should pre-cook in the oven before finishing off on the grill?

Last supper, well for a while

Before lock down and all the restaurants we usually frequent were closed we went to Wagamama at Cribbs Causeway. We had thought that places might close or be restricted, so took a final opportunity to go out and eat.

It was quite quiet compared to usual, but not to be unexpected. We were given a lovely warm welcome and we made our way to the table.

Looking over the menu and feeling quite hungry I decided that as well as my main course I would order a side of hirata buns. I really like these and have in the past been tempted to order them from Wagamama, but not really had a chance or wasn’t hungry enough, or more likely I chose the chilli squid instead.

The menu describes them as Mixed Mushroom Hirata Buns – two fluffy asian buns stuffed with mixed mushrooms, panko aubergine, coriander and mayonnaise.

ixed Mushroom Hirata Buns - two fluffy asian buns stuffed with mixed mushrooms, panko aubergine, coriander and mayonnaise.

The buns were lovely and fresh, warm and soft. The mushrooms were really tasty as was the panko aubergine. I demolished them fairly quickly and was left wanting more. They were very tasty buns.

Usually when I am at Wagamama I seem to order the ramen, so deciding to be different I want with a curry instead.

I had the Nikko Curry with Sea Bream, which the menu describes as fragrant and citrusy. Coconut, lemongrass and turmeric soup, roasted butternut squash, tenderstem broccoli, mangetout, bok choi, beansprouts, chilli, coriander, ginger, fresh lime, and chilli oil. It came with a side of white rice with sesame seeds.

Nikko Curry with Sea Bream, which the menu describes as fragrant and citrusy. Coconut, lemongrass and turmeric soup, roasted butternut squash, tenderstem broccoli, mangetout, bok choi, beansprouts, chilli, coriander, ginger, fresh lime, and chilli oil. It came with a side of white rice with sesame seeds.

I felt the fish was slightly overcooked, but I really enjoyed the soup and the vegetables were lovely fresh, and cooked perfectly. The dish overall was really tasty and I was wanting more when I had finished.

I really enjoyed the meal and was a little sad as we left as I realised that we might not enjoy such a meal again for some time.

Time to choose the squash

I wanted those crispy cauliflower bites again, however in the end it wasn’t to be. It was time for a another visit to Wahaca, this time the branch in Fitzrovia which I have been to before and had a lovely meal.

It was early evening and I hadn’t expected the place to be so busy, but it was basically full. The manager though was wonderfully welcoming and made a real effort to find me a table. This level of customer service was excellent and made me feel welcome. The place was really busy and noisy, but that really added to the atmosphere. As with other branches of Wahaca, this one had its own style and decor. It was quite dark in the restaurant, but I am not sure if that was intentional, or that on the occasions I have visited the place it has been in the evenings!

Since that previous visit the menu had changed, as it does quite often. I had intended to have one of the specials that I missed out on my most recent visit to Wahaca which were the grilled fish tacos. Alas that wasn’t meant to be, as they had changed their specials to the Christmas ones, and I didn’t fancy the turkey dinner taquito! I did think about getting those crispy cauliflower bites again, however in the end I decided I should choose something new.

I was quite hungry, so I did order some nachos and guacamole. 

nachos and guacamole

There was a decent portion of guacamole and the nachos were crunchy and not too salty.

So what of my street food choices? Well I went with three dishes and my first choice was the duck croquetas, these are crispy duck & sweet potato balls with smoky hibiscus & chipotle salsa.

duck croquetas, these are crispy duck & sweet potato balls with smoky hibiscus & chipotle salsa

They were a delight, crispy outside and smooth tender inside. Great flavours and the smoky hibiscus & chipotle salsa was delicious and really complemented the croquetas.

On my last visit to this branch I had really enjoyed the butternut squash.

I really enjoyed this dish, was full of flavour and very tasty. I think it could have been improved if the squash had been peeled, but the flesh of the squash did come away from the skin despite this. I really liked the chargrilled aspect of the dish and you could taste that in the squash. This dish is advertised as vegan, and I suspect people might avoid it, but if it comes back onto the menu, go for it, it was delicious.

So when I saw the roasted butternut squash tacos, with a creamy cashew nut and herb mole, citrusy tomatillo salsa and pumpkin seeds, of course I had to choose it.

roasted butternut squash tacos, with a creamy cashew nut and herb mole, citrusy tomatillo salsa and pumpkin seeds

It was a very different dish to what I had before. As you can see it was a couple of tacos filled with chunks of roasted butternut squash. The dish before had been very different.

Chargrilled Crown Prince squash grown by Riverford Organic, served with kale & cashew nut mole

It had consisted of large chunks of chargrilled butternut squash.

However though it wasn’t the same dish, I really enjoyed the new tacos version, it was full of flavour and very tasty.

My third choice was hard, I did consider the mushroom tacos, but in the end I went with something I had ordered before which was buttermilk chicken flour tacos served crispy fried with pink pickled onions & spiced mayo.

buttermilk chicken flour tacos served crispy fried with pink pickled onions & spiced mayo

They were delicious, great textures and flavours.

The table services was excellent, friendly and efficient. Despite how busy the place was, the food arrived in good time. You can tell how popular this place was, as I left there was a huge queue of people waiting for tables. Will I go again, well I will, if I can get in next time.

Tart and Salad

Having some time to kill in the Kelvinbridge area of Glasgow, I was looking for somewhere to have lunch.

Roots, Fruit and Vegetables

Roots, Fruit and Vegetables is a combination of cafe, deli and greengrocer. It looked very inviting and had a lot of character, maybe a little too hipster for some. The welcome was warm, friendly and open. I took my seat at a table and perused the menu.

There was a lovely choice of meals and snacks on the menu, but in the end I went with the savoury tart with salad.

Tart

This was an olive and manchego cheese tart served with some salad leaves and a choice of some delicious looking salads. I went with the orzo pasta salad with red onion and butternut squash.

In no time at all, I had in front of me a lovely generous plate of food. The tart was warm and a delicious combination of smooth cheese, crusty pastry and salty olives. The orzo salad was seasoned perfectly and the so called leaves included peppers and tomatoes and a little drizzle of dressing.

Overall a delicious meal and a perfect lunch.