Butternut pumpkin risotto with walnuts & sage

The mornings shift ever so slightly further into shades of grey.

The light that softly shakes the sleepy-webs from my eyes is now as gentle as a grandmother's fingers, wrapped in silver clouds and morning dew. Although it's long after dawn, that pre-dawn stillness fills the room, the light barely seeping in through the cracks, my husband still sleeping - only the harsh summer sun with it's drums and symbols can wake him with its morning raucous.

I finally feel that Autumn has settled in, shaken the trees and washed down the earth as it settles into its armchair, and exhales a fresh breeze. Today, I pulled on my cable knit cardigan, brushing it against my cheek as I buried my head within its collar like a turtle into its shell. I feel as if the world stops spinning for these three short months, and I can finally plant my feet and breathe.

I also love that my body craves comforting, nourishing and satisfying food - all warmth and substance. To me, butternut pumpkin risotto is Autumn-food personified.

ease: 4/5. Multiple steps and time intensive.
prep time: 30mins to make puree, walnuts and get ingredients ready.
cooking time: 35mins.
total: 1hour & 5mins.

taste: 4.5/5. You butter-nut skip making this dish.

I had a good feeling about this dish from the ingredients and pictures along, and my gut instinct was right: absolutely delicious and interesting dish.

The sweet butternut pumpkin plays wonderfully with the aromatic sage, salty Parmesan and crunchy walnuts.
The rice itself has that beautiful al dente texture and the perfect amount of creaminess and sauce. I don't want to smother you with adjectives and superlatives so I'll be succinct - this is a very yummy risotto, and you would be wise to try it.

I kept everything pretty much as is, except I added an extra 2tbs of pumpkin puree to the risotto. Next time I would also add more sugar and less salt to the walnuts. Also, there is no need to season the risotto once done, it was already perfect. 

would I make it again: Yes, this very week.

recipe: Pumpkin risotto

risotto con parmigiano-reggiano

ease: 3/5. As with all risottos you have to constantly stir it to stop rice sticking to the bottom, so you have to be at the stove for 25mins.
prep time: 10mins. To get ingredients ready. Chopping onions takes the longest, to shorten time buy pre-grated Parmesan.
cooking time: 30mins. 5mins to soften onions and coat rice, and 25mins to cook risotto. I also put on a lid after adding butter and Parmesan and let it sit for a few minutes.
Total: 40mins. All hands on.

taste: 4/5. I have made this recipe quite a few times. It is my favourite risotto recipe that I have made. It has always been consistent and is pretty foolproof. Tonight I doubled the quantity and it was a little more gluggy than usual, but still good. Doubling the recipe serves 5 well.

would I make it again: YES. Made this tons of times already. Haven't had anyone not like it so far.

recipe: http://www.epicurious.com/recipes/food/views/RISOTTO-CON-PARMIGIANO-REGGIANO-4025

Leek & Zucchini Risotto with Sundried Tomatoes

I haven't put up a post in a while, simply because I have forgot to take pictures and also because I couldn't be arsed. After sleeping for most the day, I woke myself up to cook dinner. As my last leek dish of the season (Ryan's had at least one leek dish a week for 3 months now) I picked a risotto because I wanted to cook something that didn't involve frying and 3rd degree burns.
Side Note: In case you were thinking, well that serving is small, I only dish up a tiny amount to take the photo. Once that's done I pile kilos onto each plate - we're really not into the 'fist size portion' theory.

Some facts about LEEKS:

• is a vegetable which belongs, along with the onion and garlic to the Alliaceae family (lethal to dogs).
• The leek was the favorite vegetable of the Emperor Nero, who consumed it most often in soup.
• Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings and drawings, led Zohary and Hopf to conclude that the leek was a part of the Egyptian diet "from at least the 2^nd millennium B.C. onwards

Ease: 3.5/5. The most time consuming part of this dish is having to stir it whilst adding hot stock for around 15-20mins. Prep: 10mins. Cooking time: 20mins. 30mins total.

Taste: 3.5/5. Not bad, had to make quite a few adjustments. I halved the recipe for two people, however I did still use around 1.5litres of stock, as arborio rice is one thirsty biatch. I also used 50g of Parmesan - still not cheesy enough for me. Doubled the semi-dried tomatoes as well - they added a nice sharpness to a creamy dish. Stirred through some pine nuts at the end to add some crunch.

Would I make again: No. Only because I prefer my triple Parmesan risotto better.

Recipe here: http://www.cuisine.com.au/recipe/Leek-and-zucchini-risotto-with-sun-dried-tomatoes