Black and orange – this dish couldn’t be more autumnal. How was it made? You can learn it from the recipe.I had planned to make a Halloween tealight holder at the long weekend. My plans changed on Thursday when I went to Tesco to get a rubber duck for Janka. As we rarely shop there, I decided to look around to check if they had any specialities that I hadn’t tried. And they did: black rice. The first thought that crossed my mind was what a delicious risotto I could make from it and I wanted to cook some risotto in the near future anyway. I threw a packet of black rice into my basket and rushed back to the vegetable department to get a squash. At home, I made this divine and autumnal risotto in about 40 minutes.
- 200 g squash (after peeling and removing the seeds)
- 150 g black rice, rinsed
- 750 ml vegetable stock
- 1 small onion, finely chopped
- 3 cloves of garlic, grated
- 2 tsp. dried sage
- 1 Tbsp. butter
- 4 Tbsp. olive oil
- salt and pepper to taste
Pre-heat the oven to 180 degrees Celsius. Cut the squash into 1.5 cm cubes and place them on a baking tray. Mix 2 tablespoonfuls of olive oil with the sage and drizzle the squash cubes with it. Bake it for about 30 minutes until ready.
Meanwhile, prepare the risotto. In 2 tablespoons of olive oil, sautée the onion until translucent. Add the grated garlic. The reason I grate garlic instead of using a garlic press is that I hate cleaning the garlic press. Add the rinsed rice and pour the vegetable over. Season with salt and pepper if necessary. Cook it for about 40 minutes. In this dish, the rice is best when it’s a bit creamy, rather than fluffy. Once it’s cooked, stir in the butter for some extra creaminess and add the squash cubes as well.