After my unfeasibly early awakening, tidied the flat, listened to Seth Lakeman’s Freedom Fields and PJ Harvey’s Let England Shake back to back, and then pulled together this seasonal risotto. Original suggests using spelt wheat; I used bulgar…..see what’s in the cupboard and works for you….
Bulgar Wheat & Swede RisottoVegetable stock Half a white onion, chopped One clove garlic, minced One swede, peeled and chopped Generous handful bulgar wheat Parmesan cheese Parsley Olive oil Handful cashew nuts
Make up the hot stock and set aside.
Heat olive oil in a wok and gently sweat the onion for 1o minutes.
Add the garlic and swede, stirfry gently for a few minutes.
Add the bulgar wheat and cashews.
Add a little stock, allow to heat and then add more when necessary. Repeat for 25-35 minutes, until bulgar cooked and swede is tender.
Add black pepper, salt, parmesan and parsley, stir.
Serve with a dash of parmesan and parsley on top.