| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 1 |
|
Butternut squash; peeled, deseeded |
|
|
; and cut into 2cm (1 |
|
|
; inch) dice |
| 3 |
tb |
Olive oil |
| 1 |
|
Red onion; finely chopped |
| 1 |
lg |
Carrot; peeled and cut into |
|
|
; small dice |
| 250 |
g |
Risotto rice; (8oz) |
| 2 |
|
Vegetable stock cubes; made up to 1 litre |
|
|
; (1 3/4 pints) with |
|
|
; water |
| 1 |
tb |
Fresh oregano; finely chopped |
| 1 |
tb |
Fresh thyme; finely chopped |
|
|
Freshly ground black pepper |
| 50 |
g |
Semolina; (2oz) |
INSTRUCTIONS
Preheat the oven to 220_C, 425_F, Gas Mark 7. Arrange the butternut
squash pieces on a baking tray and drizzle over 1 tablespoon of oil.
Roast for 30 minutes.
Heat 1 tablespoon of oil in a pan and gently cook the onion and carrot
until softened.
Add the rice and the vegetable stock a little at a time, until all the
liquid is absorbed.
Puree half of the roasted butternut squash and mix it into the
risotto with the herbs and black pepper. Spread out on a tray in a
square of approximately 5cm (2 inch) depth, allow to get cold, before
cutting out 5cm (2 inch) rounds.
Lightly dust the risotto cakes with semolina.
Heat the remaining tablespoon of oil and pan fry the risotto cakes
until light golden in colour.
Notes These risotto cakes can be served with ready prepared pesto.
Converted by MC_Buster.
NOTES : The delicious flavour of butternut squash is accentuated by
the risotto, with the semolina coating giving a crisp initial bite.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”