Sunday, 4 January 2009

Swede, Lemon and Sage Risotto

With the New Year upon us the traditional resolutions have, for many, been made and probably already forgotten or broken. I make a few each year and although I have been prone to the odd lapse, I do tend to be a good boy and stick them out.

Due to health reasons, this year has become even more vital that I retain full control of my will power and see out the year as well as the rest of my life with the the old resolutions. The doctor duly delivered me a small shock not long back and as I'm the perennial optimist, I see the New Year as good an excuse as ever to make resolve and start all over again - 4 days in and it's so far so good.

One resolution that certainly won't be broken is my love and commitment to good food. I can get cynical about the sheer 'in your face' of television food and the host of 'celebrities' that come with it. But as the years tick on, I find my own solace in the simplicity of an honest plate of grub as opposed to the complications of unnecessary techniques and over-dressing. And as 2009 is going to be my very own dedication to frugal foods it only magnifies the importance of keeping it basic.

So happy new year to everybody and may you remain resolute to your resolve. Keep it simple, be strengthened from your mistakes and be inspired by the beauty of sensible and honest food.

Swede, Lemon and Sage Risotto

Feeds 4

1 medium swede, peeled and cut into cubes
1 small onion, finely chopped
1 clove of garlic, sliced
25g butter
1 tbsp olive oil
500g risotto rice such, I use Carnaroli
1 small glass of white wine or Noilly Prat
1 litre hot vegetable or chicken stock
Zest and juice of 1 lemon
50g Parmesan cheese
Fresh sage leaves
Salt and pepper

1 – Put the cubed swede into a steamer and steam for 10 minutes or until soft. Blend to a puree and put aside.
2 – Heat the butter and olive oil in a pan. Add the onion and garlic and cook briefly until soft but not coloured. Stir in the rice then pour in the wine. Cook, stirring, until evaporated.
3 – Add a couple of ladles of stock to the rice and cook, stirring, until evaporated. Continue like this for 15-20 minutes until the rice is cooked but still retains a bit of bite. You are looking for a loose consistency, not too dry.
4 – Stir in the pureed swede, Parmesan cheese, lemon zest and juice. Taste for seasoning. Heat a little olive oil in a non-stick pan and crisp up the sage leaves.
5 – Serve in bowls with a scattering of cheese, the crisp sage leaves and a wedge of lemon.


Coffee and Vanilla said...

Hi David,

Thank you for your message :)
What a great soup... sounds delicious.
I'm sorry to hear about your health problems but I'm sure that with your New Year's resolutions you will fight them!!!! Good luck!

Enjoy your day,


Sam Sotiropoulos said...

Oh, a very nice risotto! Thanks for the idea. As for your health issue, I am hoping that it's nothing too serious and that you will be able to overcome it in due time?

Be Well,


Amanda at Little Foodies said...

Great new profile pic Dave - what a cutie you were!

Hope you're alreet!

Amanda x

Bellini Valli said...

Keeping it simple is a great advise David!!I look forward to your healthy, uncomplicated and yet full of flavour dishes of 2009!!

Magic Cochin said...

Happy New Year!

The risotto looks comforting and healthy – just what's needed at this time of year.

I'm looking forward to more of your inspiring uncomplicated recipes in 2009.

Best wishes

Jeena said...

Happy new year David.

This sounds a gorgeous risotto.

I think swede is so under rated in the UK which is a shame because it is a fabulous vegetable.

I bet the swede was lovely in this recipe.

I agree with keeping it simple.

Hope you health improves. :-)

Holler said...

That's a good recipe to start the year with David! I wish you and your family all the best for 2009! ps I like the new photo, it made me chuckle ;)

Jan said...

Happy New Year, David.

I keep meaning to try a risotto, but never seem to get on with it. Yours sounds delish and healthy.

Wishing you well in 2009, Jan. x

Cynthia said...

It is like we never learn huh David? The healthy and good eating often lies in the simple food and getting back to basics.

aforkfulofspaghetti said...

I hope it's nothing too serious, David - and fixable by good food...

Interesting to see you've used swede in this - I've never thought to use it in something like a risotto. But yes, why not? And sage and lemon? Yum...

Stay well, my friend.

Helen said...

I love risotto, such a wonderful comfort food. I am glad to hear you will be sticking out your resolutions, I wish you all the best with them - don't give up! And don't stop serving up those simple and delicous plates of grub! H x

Trig said...

Happy New Year, David. You're looking younger every day. Keep it simple and keep it full of flavour.

Alex said...

Happy new year and best of luck with your health in 2009!

This risotto looks lovely ... though I have to say I'd be tempted to be lazy & leave out the swede & just go for lemon & sage!

I've also tagged you for the 7 random things meme!

Sheffy said...

Wonderful and simple recipe. Thank you.

Gavan aka The Healthy Irishman said...

Dave, gorgeous looking risotto.
I,like you have eaten swede all my life so I'm sure it's great in this recipe.
Hope all's well

Squishy said...

Happy New Year My Friend and I hope you get that health issue in hand. Simple and stunning is the way to go. XOXOX

Susan from Food Blogga said...

The lemon in the risotto add such tang, doesn't it? Best of luck with your resolutions, David. I'll be sending good thoughts your way.