Schools are back, harvest is here, and so is my favourite time of year! September brings with it the best produce for foodies. Think pumpkins, butternut squash, apples, pears and more. There’s a whole feast waiting to be cooked!
This month, we’re working with some of our favourite bloggers to bring you a feast for harvest time, but with our very own special #freefromharvest twist!
Everything we’re creating for you, is free from in some form. I know, we’re too good to you!
For this recipe I’m using my favourite a2 Milk™, as it works so well in risottos, it gives it a beautiful creamy and silky texture and works so well with the pumpkin!
Now, those of you who are long time followers of my blog know that I use a2 Milk™ for myself to help with my IBS symptoms. I was diagnosed many years ago, and after struggling for a long time, I trialled a2 Milk™ and found it helped improve my symptoms dramatically. Since then, I have gone on to work with them as a brand that I trust.
Our friends over at a2 Milk™ are looking to understand the difference that parents notice when they switch their toddlers from regular cows’ milk to a2 Milk™ - if you’ve tried it before, fill out their study today and you will be entered into a prize draw to win one of their prizes including;
- 3 x Next gift cards worth £100
- 8 x Cath Kidston tea cups
- 16 x Amazon vouchers worth £5
- 10 x Sudocrem Care & Protect (30g tube) or Skin Care Cream (30g tube)
- 5000 x a2 Milk™ e-vouchers for one free 1L bottle of a2 Milk™.
That’s definitely worth a couple of minutes of your time!
Simply click here to take part: http://a2milk.survey.sgizmo.eu/s3/
Now if that’s not enough to excite you, why not try our delicious easy to digest Pumpkin Risotto…
You will need:
- 50g goats butter
- 1 tbsp fresh thyme
- 1 large red onion – peeled and sliced
- 1 garlic clove – crushed
- 500ml a2 Milk™
- 500ml chicken stock (gluten-free versions available in most supermarkets)
- 330g risotto rice
- 125ml white wine
- 1 pumpkin/ butternut squash – peeled, deseeded and cut into 2cm chunks
- 1 tbsp olive oil
- Salt and pepper to taste
- Handful hard goats cheese – grated
Preheat the oven to 200c
In a large oven proof pan/dish, add the butter, onion and garlic and cook until softened, remembering to stir frequently.
Remove from the heat and add the a2 Milk™, stock, wine and rice and stir well.
Cover with foil or tight fitting lid, and bake in the oven for 35-40 minutes – stir at least 3 times during the cooking process.
Meanwhile, lightly grease a baking tray and add the pumpkin/butternut squash. Drizzle with olive oil, season with salt and pepper and sprinkle over the fresh thyme.
Add to the oven and bake for 25-30 minutes, until softened and slightly golden.
Remove both dishes from the oven and leave to cool slightly before adding the roasted pumpkin/butternut squash to the risotto, along with the grated cheese.
Serve with a crisp salad, some garlic bread or simply on its own.
As mentioned above, we’ve teamed up with some of our favourite bloggers again to bring you another feast! Our previous collaboration for Christmas, Picnics and Pancakes proved really popular, and we’re hoping this collaboration will help you out just as much!
So, be sure to check out:
- Le Coin de Mel
- Easy Peasy Foodie
- Adventures of an Allergy Mummy
- Free From Fairy
- Eat Allergy Safe
- Dairy Free Kids
- Modern Food Stories
- Peachicks Bakery
- Free From Farmhouse
- Gluten Free Blogger
- Mummy Tries
As with my previous apple crumble recipe, I’ll be creating a roundup of all the recipes featured in #freefromharvest so you have them all in one handy place, as well as some more that I’ve found whilst researching what recipes to make!
If you have a recipe you’d like to have included then let me know!
(NB: This recipe has been sponsored by a2 Milk, but all thoughts are my own)