Cornerstone cheese risotto with butternut squash, chorizo and rosemary

Cornerstone cheese risotto with butternut squash, chorizo and rosemary

As part of my #EatDrinkSussex blog series I have been developing some recipes using Sussex cheese supplied by La Cave a Fromage in Hove, East Sussex.  This recipe for Cornerstone cheese risotto with butternut squash, chorizo and rosemary is the next in my series highlighting Sussex food and drink. 

The Cornerstone cheese is made by a Sussex producer and matured by La Cave a Fromage themselves for a period of 6-8 weeks.  Cornerstone is a soft, creamy cheese with a great aroma.  If you like your cheese with a bit of punch this is it.  The slightly salty and pungent flavour of this cheese works well with the sweetness of the butternut squash and the spiciness of the chorizo. The rosemary adding a herbal, fresh note to cut through the rich risotto.  A tasty and seasonal Summer risotto.  

The key to this risotto dish is the regular stirring which helps release the starches in the rice and produce a beautifully creamy textured risotto.  I hope you give this recipe and Cornerstone cheese a try and let me know how you get on.  Buon Appetito!  

Cornerstone cheese risotto with butternut squash, chorizo and rosemary

recipe author:  Chip butties and noodle soup 

serves 4

preparation time:
10 minutes

cooking time:
30-40 minutes

ingredients:
400g Arborio rice
1200ml stock (chicken or vegetable stock)  
1 onion finely chopped
2 crushed cloves garlic 
1 spring of rosemary - finely chopped
150g Cornerstone cheese
100g chorizo* - chopped
1 butternut squash - chopped into approx. 1cm square dice
2 tbs olive oil
chopped parsley to garnish
salt and pepper

*You can of course leave the chorizo out and have a lovely vegetarian risotto instead :-) 

method:

1. heat a large saute pan or saucepan then add your olive oil
2. add your chopped onion, garlic and rosemary and fry for about 5 minutes over a medium heat until softened.
3. add your chopped butternut squash and chorizo and continue cooking over a medium heat for a few minutes until the squash is lightly caramelized.  
4. next add your Arborio rice and stir until the rice grains are coated and it absorbs the flavours in the pan - this should take about 2-3 minutes
5. next add your hot stock - 1 ladleful at a time - stirring after every addition.
6. repeat until all your stock is absorbed.  The rice should have a nice creamy texture, and still have a bit of 'bite' (al dente). 
7. take off the heat then crumble and stir in half the Cornerstone cheese.  Check for seasoning.  
8. plate up and garnish with chopped parsley and the remaining cheese in thin shavings.  Serve immediately.  This would be good served with a simple green salad on the side.  

You can follow La Cave a Fromage on Twitter

#EatDrinkSussex is hosted by chip butties and noodle soup and highlights Sussex food and drink produce.  If you would like to feature on #EatDrinkSussex or have any suggestions please either leave a comment on the blog or contact me via Twitter and I will be in touch.   

Check out my other #EatDrinkSussex recipes:

Burwash Rose cheese salad with pomegranate, peach and chilli

Brighton Blue cheese polenta with braised spring onions and spinach

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

spicy lamb and lentil soup

A lovely warming dish on these cold days.  Feel free to play around with the spices I use - but I think the cumin and coriander work well with the lamb and add a Moroccan flavour that I love.  This is a really thick soup and a cross between a soup and a stew.  This is also a great way of making a tasty, filling lunch or supper for very little money.  This would work equally as well without the lamb for a veggie alternative.    

This can serve 4-6 people however I left a pot of it in the fridge and all but one portion was devoured by a hungry husband and large 17 year old step son!    

Spicy lamb and lentil soup

For 4-6 people

500g stewing lamb

2 tins tomatoes

2 litres veg stock

200g red lentils

100g grains (I use Pearl barley but bulgar wheat, quinoa, cous cous would all work well)

1 onion chopped

1 carrot chopped

2 garlic cloves chopped

1 tbs cumin seeds

1/2 tbs coriander seeds

1 tbs smoked paprika

1 sprig rosemary

1 tbs olive oil

Salt & pepper to taste

Instructions

• Fry the lamb on both sides until nicely browned
• Add chopped veg and spices and fry for a few minutes until softened and slightly browned
• At the same time in a separate pan bring the lentils to a rapid boil for 10 minutes before draining and adding to a pan with the tinned tomatoes, grains, stock and seasoning
• Bring to a boil then reduce heat and simmer for an hour until the lamb and veg are tender
• Remove the lamb and shred with a fork and remove any bones before putting the meat back in the soup 
• Serve with crusty bread and butter if you like - I hope you enjoy!

slow cooked pork with ras al hanout, rosemary and salt cured orange

This is the first of, hopefully, an ongoing series of recipes.  I hope you enjoy my delicious slow cooked pork recipe with a side of split peas.

Ingredients
2kg pork shoulder

1 large onion
2 or 3 sticks celery
1 large carrot
1 salt cured orange pith removed (preserved lemons can be substituted)
3 large garlic cloves 

Spice rub:
2 tbsp ras al hanout mix
3/4 cloves
2 tbsp sugar
1 tbsp salt
1 tbsp black pepper
2 rosemary sprigs

1. Mix spice rub ingredients and rub over pork joint. Leave to marinade for at least a few hours - I leave overnight. 
2. Add roughly chopped veg, orange and pork to the slow cooker with water to reach half way up the joint. 
3. Cook on low-medium for 6-12 hours. It's done when it is tender and pulls apart easily. 
4. Served shredded or in large chunks with accompaniment of choice 
5. Good served with flat bread/wraps/rice/potatoes - I am happy with most carbs as a accompaniment to this recipe! 

 Split peas with mint, lemon and chilli
2 cups split peas
1 chilli
1 onion
2 garlic cloves
2 lemons (zest and juice)
Olive oil
Handful Fresh mint
Salt/pepper
Pinch of Paprika/ras al hanout 

1. Soak split peas overnight
2. Rinse well then place in large pan with lots of water 
3. Add 1/2 the mint, 1 chopped onion, 1 lemon zest, chilli, 
4. Boil for 10-15 mins uncovered then simmer covered until tender (approx 40 mins-1 hour) Can also be cooked in slow cooker. I did this for about 6 hours on med-high setting but they're done when soft.
5. Drain when done and add remaining mint (leaving a small amount back for garnish) lemon juice and zest, garlic, salt, pepper, olive oil 
6. You can leave chunky but I blend it then add pinch of paprika or ras al hanout and some mint to serve. 
7. Good warm as an accompaniment or cold as a dip or on toasted bread.