What did we do at gardening club today?

No photos today my good friends! I was very busy and unable to take any so instead I will  be kind and leave you the recipes from the sessions so far.
Today we made butternut squash and mushroom risotto and pea and asparagus soup. Everyone tucked in and enjoyed the lovely produce from the garden.

Pea and asparagus soup


Serves: 4 

  • 200g asparagus spears
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 175g potatoes, peeled and chopped
  • 140g frozen peas
  • 650ml vegetable stock, made with stock cubes
  • small sprig of fresh mint


Prep: 15min  ›  Cook: 15min  ›  Ready in: 30min 

  1. Snap off any woody ends from the asparagus stalks at the point where they break easily. Cut off the tender tips and reserve. Roughly chop the remainder.
  2. Heat the olive oil in a large, heavy pan and add the shallots, chopped asparagus and potatoes. Cover and cook over a medium heat, stirring occasionally, for 6-8 minutes or until tender.
  3. Reserve a handful of peas and add the remainder to the pan with the stock and mint sprig. Cook for a few minutes if the potato is not quite tender. Season, then tip into a food processor or blender and process to a smooth purée. Return to the pan.
  4. Blanch the asparagus tips and reserved peas in a pan of boiling water for 2 minutes. Drain. Bring the soup to the boil, then stir in the blanched asparagus tips and peas. Ladle into bowls.

 Butternut squash and mushroom risotto

1 small butternut squash (bottom and top removed, cut in half and seeds scraped out)

2 tablespoons oil

1 tablespoon margarine

150g mushrooms chopped

2 cloves garlic minced

1 onion finely chopped

1.2 litre of  boiling water (straight out of the kettle)

1 teaspoon of low salt bouillon or 1 veg stock cube

350g Arborio rice

2 teaspoons dried sage

Preheat oven to gas mark 7. Place squash cut side up on baking tray and bake for 40 mins until tender when pierced with a fork

Heat oil in a pan and add the butter. Add the onions and fry for 5 mins, then add the garlic and the mushrooms, fry for a further 5 min. Now add rice and fry for 2 mins. Add the bouillon and sage.

Now add the hot water in 200 ml increments, stirring well between each addition. When each addition of water has been absorbed add a little more. This process should take about ½ hour to 40 mins.

Once cooked, the rice should be creamy but al dente with a little bite, you can cook for longer if you feel your baby wont be able to chew or manager the rice al dente, but you will need to add more water.

Once rice is cooked, scrape out the flesh from the roasted butternut squash and mash with fork. Add to the risotto and mix well.


and from last week:

courgette, pea and dill risotto

1 cup rice arborio, carnoli or pudding rice preferably but any rice can be used

2 tablespoons oil

2 courgettes chopped

1 onion finely chopped

1/2 cup frozen peas

1.5 litres of boiling water

2 teaspoons dried dill

4 cloves garlic crushed

1 teaspoon salt reduced bouillon


Heat the oil in a pan, add the onion and soften for 5 mins, then add the courgette and garlic, dill and bouillon and stir well coating in oil. cook for about 10 mins until courgette is good and soft.  Now add the rice.  Then add the water a ladle full at a time, stirring well until each ladle full is absorbed before adding the next ladle full. once all the water has been absorbed add the peas and cook for 5 more mins.

If you wish you can add a dash of soy milk or butter to add extra creaminess to the dish. Season with pepper