Butternut Squash Risotto

Prep 10 minutes

Cook Time: 30-45 minutes

Ingredients:

  • 1 butternut squash
  • 4 tbsp. olive oil
  • 5 cups vegetable stock (I used chicken stock)
  • 3 tbsp. butter
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp thyme
  • 1 1/3 cup risotto rice (I used Arborio)
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, grated

Directions:

  1. Heat oven to 400°F. Peel the squash and seperate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly with salt and pepper and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the stock in a medium pan,set over a low heat. Drop in squash and leave to gently poach.
  2. While the squash is roasting, warm a large-size pan (or dutch-oven) over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 min. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.
  3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently every minute and at each addition of stock. The idea is to encourage the rice to absorb the liquid and soften, but also give its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened.Mash it up with the remaining stock and stir into the risotto.
  4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. 


~Recipe via Good Food magazine

Veggie Burrito Bowls

Ingedients:

  • 1 Yellow onion
  • 2 cans Black Beans
  • 2 cans Corn
  • 1 cup Jasmine Rice
  • 2 tsp Veggie stock concentrate
  • 2 Tbsp Southwest Blend (recipe for this below)
  • 2 Roma Tomatoes
  • 2 Limes
  • Handful of Cilantro
  • 1/2 cup Sour Cream
  • 1/2 cup Monterey Jack Cheese
  • 2 tsp Hot Sauce
  • Tortilla Chips

Directions:

1. PREP: Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse beans and corn, keeping them separate.

2. COOK RICE & BEANS: Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. Stir in rice, beans stock concentrate, and half the Southwest Spice (you’ll use the rest later). Add 1 1/2 cups water and pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3. CHAR CORN: Meanwhile, dry corn throughly with paper towels, remove as much moisture as possible. Heat a large pan over high heat. Add corn and cook, stirring occasioanlly, until lightly charred, 3-5 minutes. (Tip: If corn begins to pop, cover pan.) Season with salt and pepper.

4. MAKE SALSA: While corn cooks, dice tomato. Zest and quarter lime. Finely chop cilantro leaves and stems. In a medium, bowl, combine corn, tomato, half the cilantro, reamining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.

5. MAKE CREMA: Ina small bowl, combine sour cream and as much remaining lime zest and juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

6. FINISH & SERVE: Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, Monterey Jack, and remaining cilantro. Drizzle with crema and as much hot sauce as you like. Serve with tortilla chips for dipping and any remaining lime wedge on the side.

** For dairy free, I leave out the creme and cheese (you can use any cheese you like)

~ Recipe adapted from Hello Fresh

Southwest Blend Recipe:

  • 4 part garlic powder
  • 2 part cumin
  • 2 part chili powder

Easy Sesame Chicken

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

  • Chicken
    • 1 large egg
    • 2 Tbsp cornstarch
    • 1 pinch each salt & pepper
    • 1 lb boneless, skinless chicken thighs
    • 2 Tbsp vegetable oil (for frying)
  • Sauce
    • 2 Tbsp soy sauce
    • 1 Tbsp water
    • 1/2 Tbs toasted sesame oil
    • 1 1/2 Tbsp brown sugar
    • 1 1/2 Tbsp rice vinegar
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced
    • 2 Tbsp sesame seeds
    • 1 Tbsp cornstarch
  • For Serving
    • 4 cups cooked jasmine rice
    • 2 whole green onions

Directions:

  1. In a bowl, whisk the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
  2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
  3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger & garlic with a small-holed cheese grater).
  4. When the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
  5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

*I used chicken breast rather than thighs.

*Gluten Free Substitute for Soy Sauce: Liquid Aminos

Recipe via budgetbytes.com