Saf­fron and but­ter­nut squash risotto

Food and Travel (UK) - - Contens -


900ml veg­etable stock pinch saf­fron

3-4tbsp ex­tra vir­gin olive oil 4 shal­lots, finely chopped

100g but­ter

350g risotto rice

125ml dry white wine

200g but­ter­nut squash, peeled and cut into 1cm cubes

2tsp rose­mary leaves, chopped 1tbsp thyme leaves

For the parme­san wafers

130g parme­san, coarsely grated

To serve

1tbsp pars­ley, finely chopped

Heat the stock and saf­fron in a saucepan and keep hot.

In a fry­ing pan, heat the olive oil and add the shal­lots. Cook over a gen­tle heat for about 10 min­utes un­til soft­ened but not coloured.

Add 20g of the but­ter and the rice. Stir gen­tly for a few min­utes un­til the rice is glis­ten­ing. Pour in the wine and con­tinue to cook un­til it has evap­o­rated.

Add the but­ter­nut squash, a la­dle of stock, the herbs and cook un­til the liq­uid is ab­sorbed.

Con­tinue to add the stock a la­dle at a time, stir­ring gen­tly un­til each la­dle is ab­sorbed, all the stock is used and the but­ter­nut squash is soft­ened.

Drop in the re­main­ing but­ter and 100g of grated parme­san.

Line an oven tray with foil, place the re­main­ing cheese in lit­tle piles and grill un­til melted and golden. Shape into small wafers and place on top of the risotto. Scat­ter with the pars­ley and serve.

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