Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 135

RECIPE

EXTRACTED

FROM:

MADE

IN

SHROPSHIRE

(£10,

AVAILABLE

FROM

RECIPESMADEHERE.CO.UK)

.PHOTOGRAPHY:

PHOTOPIA

PHOTOGRAPHY.

PHOTOS: ALAMY, G17 PHOTOGRAPHY SERVICES, KERRY VALE

USEFUL

INFORMATION

✢Tobookyourstay,head

tonagsheadgarthmyl.co.uk

✢Forfurtherinformation

aboutMid-Wales,headto

visitmidwales.co.uk

✢Tobooka privatetastingand

touratMonty’sBrewery,head

tomontysbrewery.co.uk

✢TopurchasetheDark

Secretgin,emailsales@

montysbrewery.co.uk,it’s

£35+ pp.Forbeers,it’sbestto

gotobestofbritishbeer.co.uk

✢Tobooka touratKerry

Valevineyardorbuysome

oftheirwines,headto

kerryvalevineyard.co.uk

✢PurchaseWelshWagyubeef

from iforswelshwagyu.co.uk

Stayatthechic

Nag’s Head

Trythisdelicious

butternut squash risotto

Serves 4

1 largeonion,finelydiced

2 largeleeks,washedandsliced

1 butternut squash, peeled and

diced

1.4litresvegetablestock

400grisottorice, such as Arborio

2 eggyolks

85gParmesan,grated

1 mediumlemon,zestandjuice

Bunchoffreshlemon thyme,

leavesstripped

4 tablespoonsbutter

1 tablespoonoliveoil

Seasaltandfreshly ground

blackpepper

150gfrozenpeas

½bottle‘Shropshire Lady’

white wine

1 Putthebutternutsquashina pan

withthevegetablestockandbring

totheboil.Reduce the heat the heat

toa simmer.

2 Placethebutter,oil,onion,and

a pinchofsaltina widepanover

mediumheat.Cooktheonionvery

gentlyforabout4 to5 minutes, until

softbutnotcoloured.

3 Addthesquashtothepanwith

theonionandleavethestockstill

simmeringin a separatepan. Cook

for another five minutes.

4 Addthericeandstirverywellto

coateverygrain.Thenaddyourwine,

sprinklingit incarefullyaroundthe

pansothatit is evenlydistributed.

5 Addhalfofthelemonjuiceand

halfofthezestandcookfor1 minute.

Whenthewinehasbeenabsorbed

startaddingyourhotstock,one

ladleata time.Stirwellaftereach

ladle,scrapingthebottomofthepan

andaddinga newladleassoonas

thericehasabsorbedtheprevious.

6 Afterabout 15 minutesofadding

stockandstirringinthisway,startto

taste– becareful,sincethericewill

beveryhot.Thericeneedstobe

tender,butstillhavesomebitetoit.

7 Whenyoufeelthatit is almost

there,takethepan off the heat and

addthepeas.

8 Quicklymixthecheese,as

muchthymeasyouplease,and

theremaininglemonjuiceandzest

intoyourbowlofeggyolks,and

thenbeatthisintoyourrisottoas

energeticallyasyoucan.Therisotto

shouldbeniceandrelaxedand

creamy.If it feelsa bittoothick,

whiskina littlemorehotstock.

9 Taste,seasontoyourpreferred

tasteandthenspoontherisotto

intowidebowls.Garnishwiththe

reservedlemonzest,thymeleaves

and more cheese, if liked.

KerryVale Vineyard’s

Lemon thyme & butternut

squash risotto

Pickupa local

vintageto

takehomefrom

Kerry Vale