This simple dish can be made in a matter of no time, an ideal light snack or light lunch
Ingredients
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200g finely diced butternut squash
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200ml vegetable stock
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4 tbsp olive oil
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1 large banana shallot, chopped
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1 sprig thyme
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1 clove garlic
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100ml of white wine
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100g Arborio rice
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50ml double cream or crème fraiche
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4 tbsp grated parmesan
Method
- Peel the butternut squash, remove the seeds, and finely dice
- Finely dice the shallot, and garlic
- Sauté the onion and garlic without colour for a couple of minutes, once cooked add butternut squash and thyme
- Stir in the squash, add the white wine and reduce until all the alcohol has been burned off
- Add the Arborio rice and stir in, then add the stock gradually. Once all the rice has soaked up the liquid then add a little bit more stock until it has all been used
- Check that the rice is cooked but not over cooked, take off the heat immediately and stir in the cream or crème fraiche
- Check seasoning
- To make parmesan tuille, finely grate the parmesan onto an oven tray and cook for 4-5 minutes in a hot oven until it begins to bubble and look like a spiders web
- Do not over cook as the cheese will turn bitter. Once it has reached this stage, take from the oven and allow to cool, where you can slice it with a knife or just break bits off and should be nice and crispy.
- Serve immediately with a drizzle of basil oil
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793