les
Sous Chef
I had forgotten to get the meat out the freezer, so I made this for dinner instead, it tasted gorgeous, will definately make again, there's more rice than shown in the photo, but we couldn't eat anymore!
Serves 2
Prep Time 10 mins
Cooking Time 1 hour
Ingredients
Serves 2
Prep Time 10 mins
Cooking Time 1 hour
Ingredients
- 2 Butternut squash, medium size
- 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
- 5 Medium mushrooms, sliced
- 1 Medium onion, finely chopped
- 1 Clove garlic, finely chopped
- 75g/2 ½ oz Pancetta, chopped
- 150g/5oz Arborio rice
- 200ml/6fl oz Dry white wine
- 600ml/1 pint Chicken stock
- 100g/3oz Parmesan cheese, grated
- Cut the squash in half and scoop out the pocket of seeds
- Place on a baking tray, flesh side up and brush with butter (See cook’s tips)
- Roast in a preheated oven 180°C/350°F/Gas mark4 for about an hour until soft
- While the butternut squash is roasting, make the filling
- Soak the dried mushrooms in a bowl of warm water for 30 minutes
- Drain and set aside
- Fry the pancetta in its own fat for a few minutes until browned
- Add the chopped onion and garlic and cook for 3-4 minutes
- Add the fresh mushrooms and cook for 2-3 minutes
- Add 56g/2oz Butter
- Stir, and season with salt and freshly ground black pepper
- Add the rice and cook for a few minutes to allow the butter to coat the rice
- Pour in the wine and stir
- Simmer until rice has absorbed the wine
- Pour in a ladleful of chicken stock, cook until absorbed
- Continue adding the stock this way, stirring frequently until the last ladleful has been completely absorbed by the rice, this will take between 20-30 minutes
- When the rice is plump and creamy, stir in the rehydrated mushrooms to heat through
- Season with salt and freshly ground pepper
- Pack the risotto mixture into the hollowed out part of the squash
- Grate the parmesan cheese over the top
- Grill for a few minutes until cheese is golden
- Serve
- I used a low fat butter
- Large baking tray
- Large non stick wok
- 2 Butternut squash
- 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
- 5 Medium mushrooms
- 1 Medium onion, finely chopped
- 1 Clove garlic
- 75g/2 ½ oz Pancetta
- 150g/5oz Arborio rice
- 200ml/6fl oz Dry white wine
- 400ml/12fl oz Chicken stock
- 100g/3oz Parmesan cheese