Originally posted 1st Novemeber 2012, I thought I would update the post with a new photo (the old one had since vanished).
This is a delicious seasonal favourite of mine that can be served either as an appetiser/starter for four (as it is here) or a delicious lunch for one.
Half a large Butternut Squash (or other seasonal squash, this also works quite nicely with Pumpkin).
Half a medium onion.
Two Cups of Rice (to be a true Risotto you should really use Arborio, but other short to medium grained rices also work quite nicely).
A Splash of Cooking Oil (whatever your preference is, if using coconut oil adjust accordingly)
Half a cup of Soya Milk
Crushed Black Peppercorns to taste
Salt to taste.
Start out by pre-boiling your rice until it is nice and fluffy, drain and then set aside.
Peel and then cube your squash before adding a splash of oil to a medium saucepan.
When the oil is heated toss in the squash and cook for three minutes or until the squash begins to colour DO NOT STIR THE SQUASH, it is very important to be patient with the squash, rather like with a good Patas Bravas we want the squash to be crisp rather than beaten up, and you can only get that by resisting the urge to poke, prod or stir the squash.
Next chop the onion and add it to the pan, now you can stir, but go easy on that ok?
In another pan add the soya milk into the rice and simmer until the rice has soaked up the milk, don't attempt to do this quickly by turning up the pan as Soya Milk has a habit of boiling over the second you close your eyes.
Cook the squash and onions for another few moments until the onions have softened, and then pour in the rice. Stir the rice and vegetable together and then season to taste.
Serve with warm crusty bread if you have it and then enjoy :)
(Please note I am away from home right now and may be unable to mack the back and forward links into direct post links until I return, sorry for any inconvertible)