Tonight's dinner, brought to me by TMX, is sweet potato and goats cheese risotto. It's an adaptation of various recipes I've found. I minced and sauted garlic and celery, chopped some sweet potato, then added white wine and sauted 3 minutes. Threw in rice, stock (homemade in TMX) and instead of water, I'm using left over pumpkin soup from the other night. It was a bit of a fail - too watery. So I'm hoping that will both reduce waste and add a nice flavour.

Once it's cooked, I'll put into the thermoserver to stand, add parmesan and goats cheese. One recipe I've read says to add butter. I have some garlic and herb butter made in TMX but I'm wondering if adding a dab of it would be too much. Anyway, the risotto is currently cooking now. Nice not to have to constantly stir

A tip on the pumpkin and potato & leek soups in the Everyday cook book (EDC). use 3/4 of the water in the recipe of the soups are too watery. Worked that one out yesterday.

How are others going with the TMX?