Simply Blogging
Hi everyone my name is Lucy and I would love to share some of my good, cheap, healthy and baby friendly recipes with you. This is my first go at this blogging thing so please be patient and any feedback would be much appreciated. I decided to go on this journey after searching for loads of cheap dishes, books, the whole lot and I have found it hard because even the budget-friendliest recipes out there has ingredients I do not have, so this is my attempt to put together a list of recipes with ingredients that people do have in their cupboard or even just ingredients that can be purchased cheaply.
Now I am by no means an amazing cook but I do enjoy and love cooking. I mostly cook from scratch and without measurements but I will try my best to give you guys measurements. I will be adding a new recipe every week so please watch this space.
I love risotto and this one can be done so cheaply, you can even use sweet potato or courgette if you don't fancy butternut. It serves 2 adults and 1 child and costs approximately £4 to make if you're using Parmesan, but even cheaper if you don't (how exciting is that).
HERE GOES NOTHING!
Ingredients
2 cups risotto rice
1 medium butternut squash
1 big beef tomato
1 big onion
2 chopped garlic cloves
1.5 litre veg stock (2 oxo cubes mixed with water)
paprika 1 tsp or to your liking
mixed herbs 1 tsp or to your liking
salt and pepper to taste
Parmesan to serve (optional)
Oil
Method
- Before you start chop butternut into bite size chunks and lay on a lightly oiled oven proof dish. Sprinkle over the paprika and place in 180 degrees preheated oven until butternut is nice and soft. Then mix the 2 oxo cubes with water in a 1.5 litre jug, mix in the mixed herbs. Set aside.
- Place a bit of oil in a pan, fry onion and garlic until soft. Add rice and tomato and cook for a further 5 min, stirring the whole time to keep from sticking.
- Add stock slowly, stirring continuously to keep from sticking. Once stock is cooked away add more. Keep repeating this step until you have used up all your stock and the rice is nice and soft and has a creamy consistency. If you think you will need more stock than I have stated, just top up with some water.
- Once rice is cooked and you have your desired consistency it is time to season with salt and pepper.
- Butternut should be done by now so all you do is add your butternut to the rice mixture, let simmer for 5 minutes on a low heat.
- Ready to serve with some Parmesan if you want. I didn't use any as my husband does not like cheese, but its delicious with or without.
This recipe is also good for babies, my daughter loves it. I just use reduced salt cubes and add salt after I have taken her portion out.
ENJOY!
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