The sage phase continues. The weather is turning so I am less averse to standing over a hot gas stove and constantly stirring a pot. After sharing the bean and sage salad on Sunday, 
I had planned a curry for last night's meat free Monday. I had also planned to do the prep on Sunday, and which didn't happen. So in between things, and before stepping out of the office, contemplating the amount of peeling and chopping, I changed the menu. Risotto with roasted butternut, feta and crispy sage.
Risotto isn't difficult to cook, but like a small child, one needs to keep a constant eye on it, adding stock along the way, and until the (arborio) rice is cooked and the dish has reached the right consistency. What is the right consistency? Well, I gather that that depends on which part of Italy one is talking about. Personally, it depends on what it's being served with (or not), but generally, I like neither a slop nor too dry.
While the vegetable stock brewed a little, I prepared the butternut and put it in the oven. Then I got the risotto going and turned my attention to the beans for the side.
And the sage.
I used the entire little bunch, reserving two sprigs for garnish. The whole leaves were crisped in a hot pan with butter and olive oil.
Into the risotto, I stirred roasted butternut, feta and most of the crispy sage, again keeping two whole leaves for garnish.
Last night's meatfree Monday supper was served with a salad of freshly picked, blanched green beans dressed simply with a squeeze of lemon juice, a small clove of garlic, crushed, olive oil and salt and pepper.
The Husband had seconds. Just because he could. Another addition to the repertoire?
And sage. Who would have thought?
PS lose the butter and feta, and this meal is vegan.
PPS Ingredients from the garden: sage, garlic, green beans. The lemon was also homegrown, but not from our garden.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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