Lent has started. Some people give up alcohol for 40 days, some give up candy (that would be me), some try to live a little more sober, some do nothing (which is fine too). In Belgium, the ‘Dagen Zonder Vlees’ (Days Without Meat) initiative was launched for the third time. Meat eaters try to reduce their meat and fish consumption and register this on a website (www.dagenzondervlees.be). The website then counts the amount of CO2 that was saved. Many meat-loving carnivores who participate (including my beloved) end up realizing they don’t need to eat meat every day. As a vegetarian I can only applaud this initiative.
To encourage all those brave temporary vegetarians out there, I’ll try to have some extra attention for recipes without meat or fish during this period. I had some leftover veggies from a weekend dish: half of a small round butternut-ish pumpkin and Jerusalem artichoke (called topinambour or aardpeer in Dutch, but what a fantastic word in English!). They were turned into a hearty veggie risotto. Enjoy!
Ingredients for 4-6 servings
50 grams of butter or margarine
1 large onion, finely chopped
2 chopped chili peppers or a teaspoon of dried chili flakes (depends on your taste for hot)
500 grams of tasty, firm pumpkin or squash (for example butternut), in dice-sized pieces
4 Jerusalem artichokes, peeled and cut in dice-size pieces (optional)
500 grams of risotto rice (arborio or carnaroli)
1,5 liter of hot vegetable stock
3 tablespoons of chopped fresh sage
50 grams of Parmezan cheese
75 grams of sour cream
pepper and salt
Melt the butter in a heavy-bottomed skillet. Fruit the onion and add the chili pepper. Fruit for 2 more minutes, then add the pumpkin and Jerusalem artichokes and stir-fry for a few minutes. Add the rice and stir well, so it’s covered with the butter. Add the vegetable stock in small portions and stir every now and then to prevent from sticking to the pan (to make it a more traditional risotto, you could add some white wine before the stock – I didn’t do this and it was fine, actually). When the rice is ready, turn off the fire and add the sage, Parmezan, sour cream and pepper and salt. Mix with the rice, put a lid on the skillet and let it rest for 5 minutes. Enjoy!