• Home
  • Subscribe
  • FAQ
  • About
  • Contact Us
  • What's In The Box?
Piecemeal
  • Home
  • Subscribe
  • FAQ
  • About
  • Contact Us
  • What's In The Box?
We All Deserve Farm Fresh

Recipe #2 March Week C

Credit: Fiona Lewis

 

190 g Org white arborio rice 1 1/2 cups

6 cup vegetable stock

⅓ cup Cheese, Parmesan

5 g Garlic 4 cloves

10 g Thyme 2 branches

¼ cup Olive oil

2 shallots

100 g Squash - Butternut 

1 tsp Nutmeg

2 tsp Sage

1 Cup MicroGreens

 

Method

Preheat oven to 400f. Slice your squash bottom in half, discard seeds and guts, coat in olive oil and season with S&P. Roast

in oven for 40 minutes or until soft. Scoop out the cooked flesh into a blender, add your warm stock and blend together. Rinse

your rice till the water runs clear.

Heat up 4 tb of olive oil in a large frying pan. Slice the garlic in thing slices, dice your shallots. Add the shallots to the

pan. Cook till translucent, add the garlic and spice mix and cook for a few more minutes. Add another TB of oil to the frying

pan and add the rice. Toast the rice for 2-3 minutes, then add 1 cup of the squash stock. Keeping the heat on medium low,

continue adding the stock one cup at a time. Continue cooking, stiring constantly, until rice is done. Risotto should be

creamy. Add the parmesan now if using and a few dabs of butter if you'd like. Serve.

Zest the lemon on your micro greens and combine a bit of olive oil and the juice from the lemon to make a quick dressing for

the greens. Season with salt and cracked pepper.