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.