Ideas are what we need

There are so many food possibilities if you are someone who likes to cook and/or has to feed others. The routine choices made by previous generations- roast on Sunday, cold on Monday, cottage pie on Tuesday, fish on Friday -have long gone and good riddance most will say. The world of food lies open for us now in all its glory. But that can be in itself a problem. I'm sure half the fascination of all those food tv programmes is that we just need some ideas. Other people have always been a really important source too for me. A delicious baked risotto with butternut squash made a lovely supper when  K cooked it for me and the new mum this week. An unusual method and an ingredient I wouldn't have used in that way. Moreover, I am going to try it as a starter dish served in small quantities for friends. 


This is a recipe from Rachel Allen who is a more domestic cook than some of the tv ones. This is easy, fairly economical and very good.


Baked Butternut Squash Risotto


1 small onion peeled and chopped
2 cloves of garlic peeled and finely crushed or grated
13 oz butternut squash, weight when peeled and chopped into 1/4 - 1/2 cubes
11 1/2 oz risotto rice
4fl oz white wine
1 1/2 pints veg or chicken stock
 S & P
3 1/2 oz grated Parmesan
1 tsp finely chopped sage


To serve: some extra shavings of Parmesan; 1oz pumpkin or sunflower seeds toasted in a dry pan for a few minutes


Preheat oven at No 4/180F

1. Soften the onion and garlic in 3 tbs olive oil.
2. Add the squash and rice - stir for a minute before adding the wine.
3. Bubble uncovered for 1-2 minutes till it evaporates, then add the stock and bring to the boil.
4. Season then put in a covered dish and cook in the oven 12 - 16 minutes till rice is cooked but not mushy and stock is absorbed.
5. Add the cheese and sage and check the seasoning.
6. Serve in warm bowls.
   
   

This makes enough for 4 or 3 greedy ones - or as a starter, easily more.