Popular Posts

Monday, 7 May 2012

Mushroom risotto with roasted butternut squash and rocket

  • Serves two.
  • Pre-heat oven to gas mark five.
  • Peel, de-seed and cut into cubes half a small butternut squash.
  • Place on a baking tray and sprinkle with olive oil. Add two garlic cloves, roughly chopped, and some sage, salt, and pepper, toss, and put in the oven for about 40 mins.
  • In the meantime, chop some mushrooms (it's entirely up to you how many you use, to serve about two people I'd probably use between about 6 and 8), and half an onion.
  • Heat some butter in a pan, and add the onion, cooking for a few minutes. Add the mushroom, and cook until starting to soften.
  • In the meantime, make 500ml vegetable stock.
  • Add about 250g arborio rice to the pan, stirring to cover. Reduce the heat and gradually add the stock to the pan, letting it almost all be absorbed before you add the next ladle full. Stir constantly.
  • When most of the stock has been used, add a good splash of white wine. Continue to stir whilst it is being absorbed, season, and remove from the heat.
  • Remove the butternut squash from the oven and leave to cool slightly.
  • Place some chunks of brie on the plate, and spoon over the risotto (the heat from the risotto will melt the cheese, giving a lovely cheesy depth to the risotto). 
  • Place a handful of rocket on the plate, scatter the chunks of butternut squash on top, and sprinkle with balsamic vinegar.
  • As an optional finishing touch, thinly grate some parmesan (vegetarian if applicable) over the top of both the risotto and butternut squash side.  

No comments:

Post a Comment