Silky squash risotto
Slow-roasted sweet squash, aromatic marjoram and nutty Parmesan come together to create this oozy, cheesy, sumptuous risotto that’s packed with glorious flavour.
Ingreadient :
- 1 butternut or acorn squash , (1.2kg)
- 1 bunch of fresh marjoram , (20g)
- olive oil
- 1.2 litres quality vegetable or chicken stock
- 1 onion
- 1 stick of celery
- 300 g Arborio risotto rice
- 150 ml dry white wine
- 200 g Tenderstem broccoli
- ½ a lemon
- extra virgin olive oil
- 50 g Parmesan cheese
- 1 knob of unsalted butter
Direction :
- 1 butternut or acorn squash , (1.2kg)
- 1 bunch of fresh marjoram , (20g)
- olive oil
- 1.2 litres quality vegetable or chicken stock
- 1 onion
- 1 stick of celery
- 300 g Arborio risotto rice
- 150 ml dry white wine
- 200 g Tenderstem broccoli
- ½ a lemon
- extra virgin olive oil
- 50 g Parmesan cheese
- 1 knob of unsalted butter
