Vegetable risotto. . 1/2 onion diced 1tsp lazy smoked garlic 250g Carnaroli risotto rice 50g white wine left over from last night (Riesling) 900g chicken stock I took the carcass from a chicken I barbecued a few days ago. Pressure cooked for 1 hour with a little sous sauce and kombu seaweed. You can use stock cubes to replace. 1/2 butternut squash 1 cm dice 1/6 fennel 1cm dice 1 bunch English asparagus stalk chopped into roundels, tips split 60g sun dried tomato’s 80g Parmesan grated 100g Boursin cheese (my guilty pleasure) . Sweat the onion, garlic in a sauce pan until tender add rice cook until translucent. Add the wine it will disappear almost immediately top up with 1/3 of the stock and add the butternut. Cook the risotto on a medium to low heat for 15-20 mins topping up with extra stock as needed. Stirring occasionally to ensure even cooking and work the starch. When your happy the rice is almost cooked add fennel and asparagus. After 2 mins they will be softened. Finish the risotto with Parmesan and Boursin. Serve with sun dried tomatoes, a good glug of extra virgin olive oil and of course a large glass of wine. @tupariwines 2013 dry Riesling from Awatere valley, Marlborough, New Zealand for me . . . #homecooking #chefstips #dindins #dinner #londonrestaurants #chef #cheflife #dinnerinsporation #risotto #chefalexharper #yummy #nomnom #deceptivleysimple #food #foodie #delicious #stayhomeeat

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