Risotto

Introduction

I have or thought I had a 'Zucca piena di Napoli' squash growing, a rare Italian variety with a beautiful blue-ish green hue. While I was away last week it turned a pale tan colour because it is actually butternut squash. No complaints butternut has an excellent flavour and is particularly good in risotto and soup.

I let the squash, the whopper pictured below which weighed 2.2kg (almost 5lbs), mature a day or two more on the vine and then let it sit for a couple of days once cut to allow it to dry a little. This concentrates the flavour.

Any firm autumn\winter squash will work. I am looking forward to experimenting with some of the varieties that we have planted in the kitchen garden; let's hope they don't all turn out to be butternut.

Introduction

Beets are easy to grow in the garden. We initially grew them for their greens as most of the markets and shops dispense with them. The Greeks often use beet greens in one of my favourite dishes 'Horta', I'll post a recipe soon.

Few dishes capture the smells and earthiness of the region as well as this. We serve it with a young local red such as a Chinon, Saumur Champigny or St. Nicholas de Bourgeueil, served slightly chilled.

This version serves four as a first course or accompaniment. It's good with grilled chicken or lamb.