How Low Can You Go?

If you are interested in reducing your food miles then go no further than http://zerofoodmilesdiet.blogspot.com/.  The idea for this wonderful blog came out of a local Transition meeting around food.  Increasingly people are concerned with food security and the monopoly that the large supermarkets have over our markets.  Wouldn't it make sense to grow more of your own veg and source produce locally and then what do you do with it!

How low can you go?

Squash Risotto and Kale

Plate full of squash cut into cubes - this is a rough estimate
5 or 6 large leaves of kale de-stemmed and roughly cut into strips
1 Onion (finely chopped)
Vegetable stock
Risotto rice (try to get the best you can)
Glass of white
Parmesan cheese
A good grind of pepper
(serves 2)

1. Taking a large saucepan fry the chopped onion gently for about 5 to 10 minutes.
2. Take the chopped squash and add to the onions. Cook on for 4 or 5 minutes.
3. In a separate pan heat up your vegetable stock.... I tend to use one stock cube and about a 500 ml of water... this is approximate - you will have to experiment.
4. Add your risotto rice to the squashand onion and stir through.
5. Start adding your vegetable stock to the rice a little at a time stirring constantly. Let the stock reduce down and when the mixture begins to stick a little to the bottom add more stock gradually.
   
6. Keep on adding the stock ladle by ladle and stirring constantly. After about 15 minutes or maybe more - risotto is not an exact science - your rice should be reaching the correct consistency - the grains or rice should be soft.
7. Towards the end of cooking take your kale and place in a saucepan with some oil that has been pre-heated on a quite high heat. Cook until the kale is quite crispy (but not burnt) and drain on some kitchen paper.
   
8. Back to the risotto, give a good stir and add the glass of wine.
9. Keep stirring for about 3 minutes.
   
10. If you are using cheese grate a good handful and stir into the risotto with a good grind of pepper.
    
11. Plate up and decorate with the crispy kale and a little grated cheese if you are using that.