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Maple Farm

Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

Recipe: Rumbledethumps
21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

Recipe: Kale and potato bubble and squeak
8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

Recipe:Celery and cherry tomato pasta sauce
8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Recipe: Risotto with leeks and winter squash

7 December 2007

Risotto with leeks and winter squash

1 medium organic squash ( cut into small cubes discarding the skin and seeds), 2 organic leeks ( green removed),1 small organic onion (finely chopped), 2 tbsp extra virgin olive oil, 1.5 litres of hot chicken, beef or vegetable stock, 1 tsp organic parsley (finely chopped), 60g butter, 450g arborio rice,1 large glass dry white wine,50g freshly grated parmesan, salt & pepper to taste

Cut the leeks into fine strips and fry in the oil until soft (but not browned), adding a little stock every few minutes to prevent burning. After 10 minutes add the squash. Stir well and cover. Cook over a low heat for 30 minutes, adding more stock from time to time. When the 30 minutes is up, stir in the parsley and set the pan aside. Keep the rest of the stock simmering gently in a pan. Melt 40g butter in a medium saucepan, add the onion and cook over a low heat until soft and transparent. Up the heat, add the rice and cook, stirring for a minute until lightly toasted, then add the wine and let it evaporate. Put just enough stock over the rice to cover it and cook, stirring until most of the liquid has been absorbed. Continue adding the stock in small amounts as it is absorbed, and keep stirring it! The rice will be almost cooked after about 15 mins, at this point add the leek and squash mixture and stir well again. Cook for a few more minutes, topping up with more stock if necessary. The risotto should be nice and creamy. Remove from the heat, season, then stir in the remaining butter and the Parmesan. Allow to rest for 2 minutes before serving. After all that stirring, your arm will probably need a rest too !