Squash Risotto l Veg Hacks

Autumn food doesn't get much more comforting than this.
You can pretty much use any type of squash. And can use the skin too if you want to reduce waste and skip peeling.
And for a completely zero waste approach, keep the seeds for a stock like James suggests. It's great for squash soups or added to your risotto stock.
Full recipe on our website: www.riverford....

[@Hymerine]

Absolutely Yummy 😊🍽

[@simoncorreia5686]

If a person could actually look organic it’s this guy lol

[@AJBcreative]

Looks good. I'll have to give it a go. Are Riverford doing squash boxes this year? I've not seen them yet.

[@riverfordorganicveg]

Yes we are, they will be on the website on Thursday for delivery from Monday.

[@Sandra-mk3gm]

Where did you get your rice from? I've read and seen videos saying so many bad things about rice from being plastic to having arsenic and more in it.

[@riverfordorganicveg]

We get ours from Essential Trading. Their organic food is brilliant, and ethically sourced.

[@Sandra-mk3gm]

@@riverfordorganicveg excellent thank you I'll definitely be giving them a try. Please could you do a warming winter veg Stew/hotpot with a bit of a twist I'm in a rut so to speak using the same old same veg, I like to make a big pot of it I freeze some, make pies so on only it's getting bit blah.

[@tamarblackburn4312]

You could also try barley instead - rice produces a relatively high amount of greenhouse gas emissions due to growing methods so it’s worth a try