3 cosy recipes to cook this autumn
The weather is turning colder, Halloween is coming up soon, and seasonal autumn produce is at its best. What better time to cook up some yummy cosy dishes?
We’ve got the perfect seasonal main dish, a quick midweek lunch, and a weekend treat all the family will enjoy.
Pumpkin and sage risotto
Autumn is the best time of year for pumpkin, butternut squash and other gourds. We’ve made pumpkin the star of this creamy, cheesy risotto.
This recipe is vegetarian, but if you like, you can also add crispy pancetta or prosciutto for extra flavour.
You’ll need a blender for this one!
Ingredients (serves 4):
- 300g Arborio rice
- 800g pumpkin, peeled and chopped
- 100ml dry white wine eg. Pinot Grigio
- Fresh sage leaves
- Parmesan, grated
- 1 medium onion, finely diced
- 3 cloves of garlic, finely diced or minced
- 1l vegetable stock
- 20g butter
- Olive oil
Method:
- Preheat your oven to 220C. Add the chopped pumpkin to a lined baking tray and drizzle with olive oil.
- Roast the pumpkin for 30 minutes or until fork tender. When it’s done, add it to a blender and whizz until it’s a fine puree.
- While the pumpkin is roasting, you can start on the risotto. Add the vegetable stock to a saucepan and bring to a simmer.
- Add a splash of olive oil and the butter to the pan. Saute the onion, garlic and sage leaves until soft.
- Add the arborio rice to the saucepan and stir for about 2 minutes before moving to the next step.
- Add the white wine and grated parmesan.
- Continue to stir the risotto, slowly adding more stock as needed.
- When the rice is almost cooked, add in the roasted pumpkin puree and stir through. Your risotto should now be a very autumnal orange colour!
- Serve with some extra parmesan and a couple of sage leaves on top. Enjoy!
Cinnamon spiced hot chocolate
Cosy up on a rainy afternoon with a mug of this luxurious hot chocolate, spiced with cinnamon and nutmeg.
Ingredients (makes 6 servings):
- 100g dark chocolate, broken into pieces
- 3tbsp cocoa powder
- 1l Creamline whole milk
- 3 tablespoons white sugar
- 1 cinnamon stick or 1tsp ground cinnamon
- Ground nutmeg
Method:
- Gently heat milk in a deep saucepan until warm.
- Stir in the dark chocolate pieces until melted in.
- Add the cocoa powder, sugar and spices.
- Heat for 5 more minutes, making sure it doesn’t come to a boil, and stir occasionally.
- Serve in your favourite mugs and make it extra decadent with marshmallows and whipped cream.
Classic tomato soup (with hidden veggies!)
There’s nothing wrong with a tin of soup, but this recipe adds in carrot, bell pepper and courgette for an extra step towards your kids’ five-a-day. Because we all know it’s easier to get the little ones to eat their veg if it’s mixed into something else!
Ingredients:
- 700g Roma or cherry tomatoes
- 1 large carrot, peeled
- 1 red bell pepper
- 1 courgette
- Salt and black pepper to taste
- Olive oil
Method:
- Add the tomatoes and vegetables to a deep oven-proof dish with a drizzle of olive oil.
- Roast for 20-30 minutes until tender. Stir halfway through.
- Add the roasted veg to a blender and puree until smooth.
- Heat the pureed vegetables in a saucepan over medium-low heat and season to taste.
- Serve with crusty sourdough bread
We hope you enjoy cooking up these cosy recipes this autumn. Need more inspiration for what to cook? Check out our other recipes here.
And with Creamline’s delivery service you can get fresh local ingredients as well as kitchen essentials straight to your doorstep.
