I’ve got another delicious pumpkin recipe this week. I still had half a pumpkin leftover from last week and hadn’t quite got round to using it up, but I don’t think you can ever get too much pumpkin at this time of year!
300g risotto rice
2 cloves of garlic
5 or 6 stalks of cavolo nero
1 litre vegetable stock
Salt and pepper
- Peel and cube the pumpkin and roast in the oven for 30 minutes.
- Meanwhile, in a large saucepan on a medium heat, melt the coconut oil. Chop the onion and garlic and cook in the pan until softened.
- Add the risotto rice to the pan and coat with the oil and onion.
- Add a little of the vegetable stock, and stir continuously until the stock as soaked up, keep adding the stock a little at a time and repeat until nearly all the stock has gone.
- Chop and wash the cavolo nero and add to the risotto, along with the roasted pumpkin.
- Continue stirring and add the remaining stock.
- Season with salt and pepper and serve.
Super tasty and warming autumnal dinner.
If you are a regular reader you may have (or you may not) noticed we have been a little quiet around here for the last few weeks. We hadn’t planned to have a two week break, but we both went on holiday (yay!), getting our butts into gear and planning posts doesn’t always come strongly around here! We both tend to write our posts on Sunday evenings ready to go live the next day!
I haven’t been doing so well on my clean eating lifestyle, sugar has been creeping back into my diet, and I spent two weeks on holiday consuming my body weight in pizza, pasta and prosecco – and what a great time I had!
Now it’s back to reality, life goes on and it is time to get back into my clean eating. In our veg box this week we got a lovely fennel. Roasted fennel is one of my new favourite flavours and this warm fennel salad is so tasty you just have to try it! This salad makes a perfect weekend lunch or make it to take to work. It is full of flavour thanks to the lemon and thyme.
Roasted fennel salad
Half a fennel bulb
2 cloves of garlic
1 red onion
A handful of fresh thyme
1 tbsp coconut oil
Half a courgette
100g bulgar wheat
1) Set the oven to 160C , chop the fennel into slices, in a large roasting tray melt the coconut oil, then add the fennel, chopped onion and cloves of garlic. Chop the tomatoes and add to the tray. Add the sprigs of thyme and squeeze the lemon and throw in the rest of the lemon wedges. Roast in the oven for 30-35 minutes, remember to stir it around every now and again.
2) Cook the bulgar wheat in a saucepan, as per the packet instructions, it usually takes 15 minutes and the water soaks into the wheat.
3) Once the fennel, onions and tomatoes are roasted, remove from the oven and remove the sticks of thyme, the leaves should just fall off into the pan. Add the bulgar wheat and stir through the vegetables. Place back in the oven for another 5-10 minutes.
4) Season with salt and pepper and serve with watercress and thinly slice some courgette. You can remove the garlic cloves if you prefer, but I love to eat roasted garlic. Serve with the lemon wedges.
Enjoy this delicious warm salad