Monday, 4 April 2016

Butternut Squash Risotto with Mushrooms and Prawns

I have literally just finished my dinner and am feeling the need to write this recipe down straight away.  I have a habit of doing this, I write it down on paper to either blog about later or add to my recipe app on my ipad but I lose the bit of paper and then never get to share.

But no not today.  I just have to share this!

So I started out following a Butternut Squash recipe from the Deliciously Ella website.  Recipe can be found here.  Usually the first time I try a recipe I really follow it and then the second time I make it I make changes but today I had mushrooms in the fridge and prawns that I defrosted yesterday that needed using up.

I had to admit I don't really like mushrooms. I find them rubbery and I think they smell and taste of mud but since I've cut meat from my diet my taste buds have changed and they are starting to grow on me. Not massively though so I cut mushrooms up in a way that the stalk bit in the middle just gets sliced through from top to bottom and the rest gets shredded into tiny pieces.  That way if I'm not feeling the mushroom love I can give those big bits to hubbie!

So back to the recipe. 

Serves 2
Butternut squash chopped into 1cm pieces (I buy the 320g precut bag from Sainsburys)
1 tsp paprika
1 tsp ground cumin
Freshly ground salt and pepper
Olive oil

⅔ cup brown basmati rice
1 tablespoon apple cider vinegar
½ teaspoon herbs de provence
pinch himilayan salt

1 clove of garlic
1 tablespoon tahini
Juice of 1 lemon
a handful of fresh coriander
pinch himilayan salt

1 tablespoon coconut oil
1 red onion finely chopped
100g button mushrooms finely chopped
100g prawns cooked and peeled

Pre-heat the oven to 200°C. Place the chopped butternut squash onto a baking tray or roasting dish, sprinkle with the paprika, ground cumin and season with salt and pepper and drizzle over about a tablespoon of olive oil.  Roast for about 20 minutes tossing halfway.

Meanwhile rinse the brown basmati rice and boil in a saucepan with about twice as much as water.  Add the apple cider vinegar, herbs and salt and boil for about 30 minutes until the majority of the water has evaporated stirring occasionally.

Once the butternut squash is cooked and soft add ¾ of the tray to your food processor.  Add the tahini, lemon juice and garlic clove, salt and a handful of coriander.  Blend until a puree forms.

Heat a wok and gently fry the onions in the coconut oil, add the mushrooms and turn the heat down.  Add the cooked rice and stir in the butternut squash puree.  Add water if the mixture become too dry and finally add the cooked prawns heating them through.

Serve with some chopped coriander and enjoy!

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