St Andrew’s night already! When I was at school, in Bonnie Scotland, we used to look forward to a St Andrew’s night school dance. Scottish country dances only – we’d be practising our “pah-d’-bahs” for weeks. Still, a welcome break from the monotony of boarding school life and even more exciting the upper and lower sixth had a dance with boys from the school up the road. Boys on the premises – a very rare occurrence in that school! Now I’m all grown up and living in England St Andrew’s night isn’t even on my radar until I write the date on my board.
The last week or so has been very frugal in our house after I went mad with my early Christmas preparations and overspent November’s budget. I still struggle with managing my money in my new down-sized life, but then it never was a strong point. I am, believe it or not, improving! This time I did notice before much financial damage was done and stopped spending. This has meant I’ve been cooking from my store cupboard and freezer. This variation of a Riverford risotto was a great success. A very tasty and filling way to use up some vegetables.
My Fennel & Tomato Risotto
(makes 2 generous portions)
Knob of butter
Splash of olive oil
½ a medium bulb of fennel
bunch on cherry tomatoes – 14 or 15 – deseeded
about 150g of Arborio rice (I think)
1 chicken stock cube
Grated cheddar (all I had left in the fridge.)
- Heat the butter and oil in a heavy plan. Gently cook the fennel until it is soft and turning golden.
- Add the risotto rice and stir for 2-3 minutes. Add the tomatoes then gradually stir in the stock a little at a time, until the risotto is tender (about 20-25 minutes).
- Add cheese and stir.