Roasted Butternut Squash Risotto With sage, creme fraiche & tempura tender stem broccoli – Serves 4. By Mark Dixon
Well, the weather is really turning now: Autumn is definitely here and the log burner is on full throttle at the King’s Arms in Fleggburgh.
Our very own family garden is now completely changed shape from the tender stem broccoli, runner beans, apples falling everywhere, and bright purple cauliflowers we are growing this year, to the pumkins and kale now coming through; sprouts have started and the leeks are popping up. I love the summer and all its fresh colours and flavours.
There is something about Autumn that excites me as a chef: it’s a little more challenging as we tend to use a lot more slow roasted dishes such a braised beef and pigs’ cheeks and belly, but all that extra time and effort put into these cheaper cuts of meats are very much worth it as the finished flavours are so tasty and warming, especially with a nice glass of ale or wine, all of which we serve at the King’s Arms; so get down for a try….
For this month I thought I had better come up with a nice warming recipe, and it’s even vegetarian so everyone’s a winner.
The great thing about butternut squash and other pumpkins is that they have a lovely meaty texture. We have this dish as one of our many vegetarian dishes at the pub, and even though these are classic flavours, I still love the flavours and eating it time after time; it’s perfect really for mid-week dinner. Risottos are so simple to do, and also very cost effective, and providing you don’t go too mad with the butter and parmesan it’s not too unhealthy. It has a beautiful nutty flavour, and combined with sage it really is a match made in heaven.Buy Now