We decide to make a vegetable risotto for dinner. There’s plenty in the garden to choose from, but i decide to go with a mostly red theme tonight.
We have beetroots a plenty, as well as red rice, red capsicum, red chillis, red cabbage as well as red tomatoes, both dried and fresh.
I de-glaze with red wine. We have some fish stock from the night before so it’s all go.
To deepen the flavour profile, I add a slice of frozen marrow bone stock and a slice of frozen basil in olive oil.
The dish is finished with the addition of fresh herbs and fresh picked broccoli from the garden.
It’s a quick and easy meal on a cold night and very warming. We are forecast to get our first frost tonight.