Pizza Pilgrims and Butternut Squash Risotto

Pizza Pilgrims – started off as a food stall. The two chefs then went on Television, on Twitter, made a Cook Book and then owned a Restaurant, which my girlfriend and I went to.

It was a Tuesday night – we sprinted home from work, changed and headed straight out to Pizza Pilgrims. We arrived there around 6.50ish, 7ish and queued for about 15-20 minutes for a seat. There is an upstairs section where the pizzas are made (with a couple of seats) and the downstairs eating section. We were given the opportunity to either eat upstairs or downstairs. We chose downstairs and had to wait a tiny bit longer. The waiting was alright because we were drinking beer. The beer was Birra Moretti – good choice.

Onto the pizza! I had a pizza with salami on which was delicious. The base was awesome! It was made with sour dough and tasted so good. My girlfriend had nduja bad boy spicy sausage pizza (it had a kick!). She loved the pizza too!

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Overall the restaurant is trendy, a little pretentious and had a little queue (you seem to need to queue everywhere these days) but the pizza was tasty! The price was around £10 for a pizza – pretty standard.

Italian post and Italian recipe – Life is good. This risotto is delicious and arguably vegetarian (if you found a vegetarian cheese!)

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Serves: 2-3
Prep Time: 15 minutes
Cooking Time: 1 hour

Butternut squash, peeled, diced
1 ltr, vegetable stock
1 leek, finely chopped
1 red pepper, chopped
1 garlic clove, finely chopped
Large handful risotto rice
Handful frozen peas
Handful flat-leaf parsley, finely chopped
Large handful parmesan cheese, finely grated
2 tbsp olive oil

Preheat oven to 200 Deg C.
Place butternut squash on a baking tray.
Pour over half the oil.
Roast for 30 minutes.
Heat the rest of the olive oil in a pot.
Add the leek and fry for a couple of minutes, or until the leek is soft.
Add the red pepper and garlic
Cook for 1 minute
Add the rice
Stir for one minute
Add a ladle full of stock at a time, constantly stirring until it has almost evaporated
Continue to add the stock until the rice is almost al dente
Add the peas, parsley and squash
Simmer for 5 minutes, adding stock
Add the cheese




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