Recipes from the Charlie & Ivy's kitchen - Lemon, Garlic & Thyme Risotto with Spicy Chorizo Squash
Charlie & Ivy's creates delicious-tasting artisan oils, dressings, marinades and mayos. Packed full of flavour, our products are made by us on our farm using the very best ingredients including our own cold-pressed rapeseed oil. Launched in 2014, our gifts and recipes alike have proved popular with foodies across the country.
Please contact Tracey Baty for more information, samples or high res images -traceybaty@three60marketing.co.uk01430 871360/07971 961574
Recipe | Lemon, Garlic & Thyme Risotto with Spicy Chorizo Squash |
Soundbite | The perfect vegan comfort dish with chargrilled squash and hot and smoky flavours - it's a winner all year round |
Availability | The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html
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Serves | 4 as a main dish |
Ingredients | Small butternut squash, peeled
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Method | Firstly, chop the butternut squash. Some into half-moon slices to decorate, and some into chunks for the risotto. Marinade in the Spicy Chorizo marinade whilst you make the risotto and then either griddle on the BBQ or roast in the oven until soft and slightly crisp and chargrilled around the edges. In a large pan, over a medium heat, fry the onion in the rapeseed oil until softened and then add the garlic and fry for a minute or two more. Add the risotto rice to the pan and coat with the oil. Slowly and gradually add the vegetable stock and stir with each addition. Once the rice has absorbed the stock (should take around 15 mins), add in the fresh thyme, lemon juice and zest, and lastly the griddled chunks of butternut squash. Sprinkle in the nutritional yeast plus a good spoonful of the mayonnaise and serve with the roasted slices of butternut squash, lemon slices and fresh thyme sprigs.
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Image (a selection of high res images are available on request)
Photo credit: Jennie Palmer/Charlie & Ivy's |