A soothing dinner of sorts..... {Butternut Squash, Blue Cheese and Pancetta Risotto}

Risotto is one of those dishes that works on all occasions: I wouldn't hesitate serving it at a dinner party and yet it's perfect as a weekday after work meal. I remember the first time I learn to make it was in Italy - I stood fascinated as Leilo stirred and chopped and added bits and bobs as he went along. Me scribbling notes in my pad so I could replicate it as home. Risotto is nothing to be scared of it just needs your full attention and once you've got the hang of it the amount of ingredient combinations is endless - this is H's favourite so thus it's what we went with last night. 

Butternut Squash, Blue Cheese and Pancetta Risotto

Serves 4

1/2 butternut squash, cut into large cubes 
100g Pancetta, diced 
2 shallots, finely chopped 
1 clove garlic, finely chopped 
2 leaves of fresh sage (OPTIONAL), finely chopped 
250g arborio rice
300ml white wine 
approx 1.5 pints - 2 pints good quality chicken stock 
75g blue cheese - I used St Agur, cut into large chunks 

Take the cubes of butter nut squash and roast in a little olive oil for approx 40 - 45 mins. in a dry pan cook of the pancetta, you don't need oil as it will release its own fat as it cooks, when it is nice and crisp, approx 10 mins take out of pan with slotted spoon and drain on some kitchen paper. Cook of the onions and garlic in the remaining pancetta fat. Take a few of the big chunks of the roasted  butternut squash and finely dice them before adding to the pan along with the rice. stir together for a few minutes until the rice is translucent. Add the wine and continue to stir until it has absorbed. Start to add the stock a couple of ladelfuls at a time stirring gently as you go - this is not to be rushed. Once each ladelful has absorbed add another and keep doing this until your rice is cooked and you have a creamy consistency - you may need all the stock, you may not. Once you feel it is ready stir in the pancetta. Take the blue cheese and fold it in gently you want to keep nice oozing chunks of cheese throughout the risotto so don't mix it in vigorously. Serve with the remainder of the roasted butternut squash. 

I'm linking up this post with Alesha and Mary for Delicious Dish Tuesday

 

And  Supergolden bakes!  

A Surprising Taste Sensation {Bacon Wrapped Stuffed Dates}

Well it's been an eventful weekend of moving house, and finally I feel like we're pretty much there. Moving in with H is a big step for both of us and despite last minute panics, now that I am in I am very excited for our future together as a "cohabiting" couple (eeek, who'd have thought the day would come)!

In honour of this I am blogging one of H's favourite things I make, although to be fair he seems to love everything I put down in front of him, but this is the one he will often talk about! When I first stumbled upon this recipe I was very dubious I'm no lover of goats cheese or dates and yet this starter is both wonderfully unusual as well as tasting fantastic. I have yet to serve this to anyone who has not loved it so I urge you to give it a go – you won’t regret it! These dates also make a fantastic canapé and with just a few ingredients you know you are on to a winner, I often make these with some Gorgonzola and some goats cheese - variety is the spice of life. 

Bacon Wrapped Stuffed Dates  

Dates – I used a large pack (yielded around 25-30 dates), pitted and cut down the middle. 
Approx. 150g of your favourite Goats Cheese (Gorgonzola works just as well)
15 pieces of streaky bacon, cut in half (smoked is best)

This really couldn’t be simpler – just take a small amount of the cheese and stuff it in to the middle of the date. Wrap the bacon around quite tightly and secure with a cocktail stick. Lay on a tray which I recommend you have covered with tin foil (will save on the washing up later). Bake in the oven for around 25 minutes at 180°C, turning once. Allow to cool for approx 5 minutes before serving as they get very hot. I served three stuffed dates on a slice of toasted ciabatta with a dressed salad on the side and it went down a treat - there were plenty leftover for seconds! You can prep these the night / morning before and keep them in the fridge until you are ready to pop them in the oven, making them even easier.  

I'm linking up this post with Alesha for Delicious Dish Tuesday

 

And  Supergolden bakes!