Homegrown butternut squash was roasted then blended with stock and garlic. Added that to my risotto at the end.
Sliced mushrooms into bite size pieces and sautéed in ghee until crispy, then seasoned.
Toasted chopped pistachios, currants and thinly sliced fresh fennel bulb in pan and seasoned with cumin, coriander, cayenne, salt and pepper for the dukkah.
Infused sunflower oil with fresh herbs from the garden. Rosemary and a little parsley for extra color.
Garnished with watermelon radish slice and broccoli sprouts.
by VladTheSimpaler