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squash risotto


1 seeded, roasted squash (acorn, buttercup or kabocha)
8 cups herb stock (simmer mixture of whole sprig herbs - parsley, rosemary, sage, basil, oregano, etc. - in water with 1 ts. salt and whole smashed garlic. Filter or sieve when ready) - kept warm
2 cups short-grain brown rice
1 large onion - finely chopped
4 cloves peeled garlic - finely chopped
1/2 wheel mozzarella style Sheese
1/2 wheel strong cheddar Sheese
1/2 cup dry white wine
1.5 tbs. olive oil
1/4 ts. black pepper

In a large frying pan warm olive oil on 1/3 heat. Add garlic and onions and saute until browned. Add uncooked rice, stir and brown for 3 min. Scoop centre from cooked squash and stir evenly into the rice mixture. Add 1 cup of stock, stir. Add another cup and stir. Cover and simmer for 5 min - then add another 2 cups. Continue with the above until the stock is absorbed and the rice is cooked (al dente). Grate in both Sheeses and add wine. Cover and cook for 5 min. Stir and remove from heat - serves 8.