Squash and walnut risotto

Just a note on a new favourite risotto combination:

Sweetly squashy sweet squash
Tart chewy sundried tomatoes, wrinkled lipstick red
Crunchy little brain-like walnuts
Thyme, just a few leaves like light snow in spring
And parmesan, of course, dear parmesan.

Mmmmmmmmm mmmmmm

(ps - for risotto instructions and quantities see this post - cut out the lemon and fennel, and add the tomatoes near the start of cooking, the squash and walnuts right at the end. Squash should have been roasted in a medium-hot oven in olive oil for about 30-40 mins until soft and brown-edged. Walnuts - just break them up a little and chuck them in. )

Update - In response to a request I am amending my lazy ways, and putting a whole recipe here!

Skin a butternut squash and cut into chunky dice (about 1" across). Coat in oil and roast in a preheated medium-hot oven until soft (about 30-40 mins)
Meanwhile, fry off a finely diced onion in a generous slug of olive oil over a low heat.
Once soft, add a handful of chopped sundried tomatoes and about 400g/14oz arborio rice, and stir until all the rice is coated with oil.
Tip in a small glass of white wine and stir in.
Cover with a generous amount of vegetable stock, bring to a simmer and put the lid on. Stir every 5 minutes or so for the next 30-40 minutes, making sure the rice doesn't stick to the bottom, and adding more stock or hot water as required by the rice (I never bother with the one spoon at a time method - it's ever so time-consuming and I'm not sure it makes that much difference - do try not to forget your risotto tho - it will burn!)
When the rice is cooked to your taste, stir in a little butter and parmesan for extra creaminess (optional), then add the squash and a couple of handfuls of chopped walnuts, stir lightly to mix through
Serve scattered with chopped thyme and parmesan shavings

Lemon and Fennel Risotto with Scallops

It's a pity it couldn't be a little more pretty, but sometimes things just aren't so easy on the eye as the palate...

Imagine though, if you will, the creaminess of a risotto, cut through with clean, tangy lemon and studded with soft aniseed-y fennel. You place a little on your fork and add a slice of fried scallop with an almost caramel taste from the seared surfaces, and the inside all meaty and silky.

It's comforting and refreshing and a little bit special and chic all at once.

Make it. See for yourself...

Lemon and Fennel Risotto with Scallops

(serves 4)

• Fry off a finely diced onion in a generous slug of olive oil over a low heat.
• Once soft, add one fennel, cut into thin (about 5mm) slices.
• Add about 400g/14oz arborio rice, and stir until all the rice is coated with oil.
• Tip in a small glass of dry sherry or white wine and stir in.
• Then add the juice and zest from two lemons and continue to stir.
• Cover with a generous amount of vegetable stock, bring to a simmer and put the lid on. Stir every 5 minutes or so for the next 30-40 minutes, making sure the rice doesn't stick to the bottom, and adding more stock or hot water as required by the rice (I never bother with the one spoon at a time method - it's ever so consuming and I'm not sure it makes that much difference - do try not to forget your risotto tho - it will burn!)
• When the rice is cooked to your taste, stir in a little butter and parmesan for extra creaminess (optional).
• Heat a little oil in a frying pan til fairly hot, and sear 8 scallops on both sides. Turn heat down and cook for 3 or 4 minutes until cooked through.
• Serve the risotto with a little parmesan and then the scallops and top, and some green beans on the side.