Butternut Squash and rich Taleggio cheese baked risotto takes all the hassle of traditionally made risottos and allows you to enjoy lazy times, no stiring, no watching.
I’ve always enjoyed making camps and dens even as a child from hanging tablecloths from my sister’s top bunk to my bottom bunk to camping trips as an adult. Our beach hut life is one big camp building session. It’s where I make our little haven, a safe place where beyond that all other life stuff can take place. The beach beyond our hut is wonderfully noisy either by the waves crashing against the shore, families visiting the beach or deliciously both but our camp/beach hut is comforting and sheltered. It’s our spot.
When our boys were little and long before we had a beach hut, I would always make a base camp mainly just a blanket spread out on the ground with food bags or discarded hats and gloves dotted about but it was where you crashed after running around and climbing trees. “Good camp Mum” was my reward as they stretched out with lazy full bellies before round two of running around commenced.
Food was usually the draw to time out in the base camp as is our beach hut today. Our beach hut is where I know I can tempt our grown up boys to unwind from their busy independent lives. I am good at making camp.
My husband and I recently spent some time at Emma and Andrew’s Dimpsey Shepherds Hut in Somerset which was like having a countryside version of our beach hut but more so. It felt like a retreat rather than simply somewhere to stay. A bolthole that cocoons you and makes you put down your phone, pick up a book and allow you to nestle in its warmth. A base camp that you don’t leave, hours float by and your day has consisted of nothing else but stoking the fire and watching the sun rise and set.
Our camp was made all the cosier by the pull down bed, big squishy cushions, midday snoozes and mugs of delicious coffee made on the wood burning stove. We took time to savour everything, every little moment and seek the luxury in enjoying downtime.
The outdoor wood fired bath was a memory I will cherish forever as we allowed the big dark starry sky to embrace us. We made a promise never to stop making base camps where ever we go and what ever we do.
I made this baked risotto in the outdoor wood oven which was enchanting in the low autumn sunshine. As cows bellowed and sheep bleated (Dimpsey is set in a working farm) I took my time in cooking inside the shepherd’s hut and then finishing off in the outdoor wood oven. It was a simple rhythmic activity that I don’t often get to enjoy at such a comforting slow pace.
Thank you Emma and Andrew at Dimpsey for making a great camp.
This recipe only needs one glass of white wine and should you not wish to drink the rest of the bottle you can use this Vremi Wine Preserver and Vacuum Stopper Set.
Should you wish to enjoy the very handsome Vremi Stovetop Espresso Maker and Vremi Wine Preserver and Vacuum Stopper Set in your own camp you can enter this giveaway here. I’ve really enjoyed using these items and would thoroughly recommend them.
Butternut Squash and rich Taleggio cheese baked risotto takes all the hassle of traditionally made risottos and allows you to enjoy lazy times.
Butternut Squash, Taleggio and Sage Baked Risotto
1 small butternut, peeled and deseeded and cut in to small chunks (or pumpkin)
2 teaspoon oil
Salt and pepper
1 large onion, chopped finely
3 cloves garlic, crushed
2 teaspoon oil
300g arborio rice
6 fresh sage leaves, shredded finely plus 6 extra left whole
1 glass white wine
1 litre vegetable stock
1 handful parmesan cheese, grated
150g Taleggio cheese, cubed
Preheat oven to 180°C /Gas Mark 4/360° F, place butternut squash in a large oven dish, coat with the oil and a good seasoning with the salt and pepper.
Bake for 15-20 minutes until golden and starting to brown. Leave to cool and set aside while you prep the rice mix.
Meanwhile in a frying pan gently fry the onions and garlic in the next 2 teaspoons of oil until softened but not browned.
Stir in the rice and make sure each grain is well coated and add the sage leaves. Add the white wine and bring to boil and reduce the heat and allow to simmer for a couple of minutes.
Pour this into the dish with the butternut squash and stir well.
Add hot stock (I simply boil the kettle and mix in a stock cube in a measuring jug) and then bake for 20-25 minutes until nearly all the liquid has cooked away.
Mix in the grated parmesan and stud with the cubed Taleggio. Finally add whole sage leaves and bake again for a further 10 minutes.
Let rest for a few minutes if you can but otherwise tuck straight in.
Should you wish to stay at Dimpsey Shepherd’s Hut click on link for availability.