Butternut Squash Risotto

In the first days of my allergy cooking life, I was overwhelmed by how many cooking cheats were no longer permissible for those weeknight evenings when the train is late. So many sauces and pre-made foods were now off limits, and cooking dinner went from something that was done in 30 minutes flat into an hour chore or longer. I needed tools.

The first thing I got was a bigger slow cooker and timer plug, but when I heard of the Thermomix I knew it was the answer I was looking for and started saving up for it. I got it last November and it's been a life saver on so many occasions since. The ability to make my own almond or rice milk, grind my own millet or qinoa flour is hugely reassuring  (not to mention cheaper) on days when I can't get down to the only health food store that sells the brands that do not contain some additive or other that I'm allergic to, and on lazy nights or days when I haven't had time or organisation to prep the slow cooker I can make soups, risottos or stews in that thirty minute mark. 

So, here are two versions of the same recipe, one for slow cooker -if you have two hours before eating time or an accommodating hubs/kid/housemate to prep it- and one for the thermomix for when you don't. 

A Note on wine: I've made both these recipes sans white wine, as I need to check the ingredient list to be sure they are casein free. In the UK there's only the co-op that lists their wine ingredients and sometimes I prefer to drink it at dinner than cook with it. Wine can be made using gluten, casein and milk indigents, and even blood and seafood, so don't let anyone tell you it's "in your head" if you think you're feeling poorly after drinking even expensive or organic wine.

Important: Always rinse rice thoroughly before using. Rice -and any naturally gluten free ingredient like millet, lentils, polenta, etc- can be packed in warehouses alongside barley, cous cous, nuts and bulgar wheat to name just a few allergens. If cooking for someone with allergies, place rice in a large bowl, fill with cool water, swirl around with your hand thoroughly to completely dislodge any residue then drain. Repeat at least twice then drain and leave to dry a bit in a fine colander or mesh strainer that's not been used for 'normal' (gluten containing) flour: the flour gets caught in between the cross hairs of the mesh.

A) Slow cooker recipe

Notes and Credits: Adapted from original recipe at Words to Eat By. 

Time: 2 hours.

Portion: 4 portions or two very generous ones!

Ingredients:

• 2 tea spoons dried sage leaves.
• 2 tablespoons olive oil
• 2 small onions, chopped fine.
• 1 cup well washed arborio rice
• 3.5 cups vegetable or chicken stock (or mix of both), 1 table spoon lemon juice and 1 of apple cider vinegar
• 3 cups peeled, seeded, and ½” cubed butternut squash
• kernels from 1 corn—link on how to remove them from cob 
• 2 tablespoons softened butter
• salt & pepper

Heat the olive oil in a frying pan over medium heat and sauté the onions until translucent and softened (3-5 minutes), add the rinsed and drained rice (it's ok if it's still a bit wet) and cook for a minute or two, stirring to coat each grain with oil, until the rice starts to pop a little in the pan (2-3 minutes should do it). Add the lemon juice, vinegar and half a cup of stock and cook until almost completely absorbed, another 5-6 minutes. Scrape contents of pan into the slow cooker, add the stock and cubed squash & corn, stir, cover, and cook on high for 2-2 ½ hours. 

Check after two hours; the liquid  should will be mostly absorbed while still having a rather "stew"ish texture and the rice will be al dente.  Stir to break up the squash, seson with salt and pepper and maybe a dash more lemon juice, switch slow cooker off and leave for five minutes for the rice to aborb the rest of the liquid.

B) Thermomix Recipe:

Credits: Adapted from original recipe on UK Thermomix.
Portions: as before.
Time: a little over 20 mins.
Ingredients:

• 2 tea spoons dried sage leaves.
• 30 olive oil
• 2 small onions, peeled
• 300 g butternut squash, peeled, seeds removed, cut into 3 cm chunks
• 250 well washed risotto rice
• kernels from 1 corn—link on how to remove them from cob 
• 540 g stock, or water with stock cube (chicken is best, or mix chicken and vegetable if not enough)
• 1 table spoons of lemon juice, 1 table spoon of apple cider vinegar
• salt and pepper
• 30 g butter plus enough to fry the sage leaves

1. Make up the stock
2. Add the oil, onions, and pumpkin or squash and chop 5 to 6 seconds/Speed 5 . The pumpkin should be in small pieces, not minced.
3. Cook 8 minutes/100°C/Speed 1.
4. Add the rice, lemon juice, vinegar, half the sage leaves and 40g of stock and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction.
5. Add the corn and rest of stock and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction.
6. Meanwhile fry the sage leaves gently in a knob of butter until crisp.
7. Add the 30g butter and cook  2 minutes/100°C/ Speed Spoon/Reverse Blade direction.
8. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles.
9. Turn into a bowl, add the seasoning to taste.  Mix and serve immediately with the fried sage leaves on top.

This comes out quite sweet and very comforting. We ate ours with jammon on the side. This would also be nice with chicken or porcini mushrooms.