I have a constant struggle with food and ‘being good’. I generally do really well and am healthy during the week, cutting out bread, having smoothies, eating healthy evening meals but when the weekend hits, everything goes out of the window and the takeaway menus come out. Then I find myself back at square one again on Monday, mentally flagellating myself in anger. I find it incredibly frustrating that I can do so well then throw it away at the weekend, whether its a party that means I have a hangover, or if I’m just at home, I suddenly seem to go into lazy mode once the weekend hits and my meals suffer because of it *BIG-SIGH* Anyone else do this? No? Just me.
Anyway, where was I? Oh yes, so in my never ending attempt to be good I loosely follow a Paleo diet and avoid the usual crew, bread, sugar, pasta, rice and grains. Paleo can be quite strict for some who also choose to cut out dairy too, but I consume very little dairy anyway and find that if I mainly avoid the above, then my body thanks me. I was after an easy mid-week dinner to make the other day and came across this recipe. As I happened to have a Butternut Squash that needed to be used I thought I’d give it a go and I can honestly say, I found it really tasty. I’ve tweaked it slightly but here’s the recipe:
Butternut Squash & Carrot Risotto
Feed two adults
Half a Butternut Squash – You want two cups worth for this recipe (I use the American cups measuring system) With this recipe, I had just over half a medium size squash to use, I blended all of it and had loads left over i.e. more than two cups worth, which I have frozen ready to use another day.
One medium size carrot
One small onion
Chorizo, I used about two inches worth, you could use less or even more! You could add in chopped up chicken instead if you don’t like chorizo.
1/4 cup of dried mushrooms soaked in hot water for 20 minutes (or you could use chestnut mushrooms, you want something with some flavour to it)
Two/three cups of Chicken stock (I use kallo low salt stock cubes)
Tablespoon Apple Cider Vinegar
Pepper to season & salt if you want
Teaspoon of Paprika
- Peel Butternut squash and carrot, then chop into small cubes. Put in your blender (I did this in two batches) on high power until its really broken up and almost resembles small rice pieces,
- Chop onion and chorizo.
- Boil kettle and prepare chicken stock.
- Put dried mushrooms into boiling water to soak. I just added mine to the chicken stock I’d made, but you can keep them separate if you want.
- Heat oil in a decent sized frying pan or saucepan, then add the onion once ready. I usually add a bit of hot water too onions when I cook them otherwise I always seem to burn them! I find this helps.
- After 10 minutes add two cups of butternut squash and cook for about 5 minutes. Stir into the onions.
- Then add the apple cider vinegar, parsley and one cup of chicken stock. Mix everything together.
- Add another cup of stock and set your timer for 30 minutes.
- Give the dish a stir every so often, making sure the stock hasn’t boiled away or the squash isn’t sticking.
- When there are about 15 minutes left, remove your mushrooms from their liquid and chop finely. Then add those and the chorizo to the dish, mix together.
- Season with pepper and add paprika.
- I found I had to add a final half cup of stock when there was 10 minutes left as the dish was a bit too Al dente for my liking. Taste your dish now and see what you think. I then turned the heat up for the last 5 minutes to boil away the remaining stock.
- Dish up and you’re good to go! This honestly was really tasty and a nice change from the classic dish.
- One thing I forgot was parmesan, the classic risotto addition and this could’ve been a nice extra so if you fancy it, add some on top x