March is the last month of winter and the beginning of spring, the month of the solstice and renewal, and these 4 letters feel amazing!
This month, we offer you more delicious organic recipes and two activities to celebrate this month between seasons. End winter gently and look forward to a brighter, greener and flowerier season!
Recipes to end winter on a high note: a delicious and comforting roasted vegetable risotto,
Ingredients for 4 people:
250 g organic risotto rice (arborio for example)
1 liter of organic vegetable or meat broth
1 finely chopped shallot, a piece of Parmesan cheese
1/2 butternut squash, cut into small pieces
1 head of broccoli, with the florets separated
1 sprig of fresh rosemary
Olive oil, pepper and fleur de sel
Fresh chives or parsley if you have some
Preparation:
Turn the oven on to 180° and prepare the vegetables.
.
Arrange the broccoli florets on a baking sheet lined with parchment paper.
Season with salt and pepper and drizzle lightly with olive oil.
Bake them in the oven for 25-30 minutes until golden brown and slightly crispy. Set aside. Arrange the butternut squash pieces in an ovenproof dish, season with salt and pepper. Drizzle with olive oil and add the fresh rosemary.
Bake for 45 minutes until the pieces are soft and slightly golden.
Meanwhile, heat your stock in a saucepan until completely dissolved.
In a large sauté pan, cook the chopped shallots in two tablespoons of olive oil until golden brown. Add the rice and cook, stirring constantly, for two minutes until translucent. Add a ladleful of broth and stir, repeating this process as the rice absorbs the broth, until the rice is fully cooked and tender.
When the rice and vegetables are ready, transfer them to an ovenproof dish. Sprinkle with toasted rosemary (delicious!) and freshly grated Parmesan cheese.
Enjoy immediately or reheat in the oven for 10 minutes if you have prepared it in advance;
Delicious reheated.
In this case, add a little water to the dish to make the rice more tender.
Enjoy your food!
