3 Cheese Squash Risotto
Ingredients
Squash 1 sm
Cheese - Parmesan 30 ml
Cheese - Brie 100 ml
Cheese - Blue 50 ml
Rice - Aborio 250 ml
Stock-Vegetable 400 ml
Wine - white 100 ml
Leek 1
Garlic 1 clove
Butter 45 ml
Oil - Olive 15 ml
Preparation
You can use any winter squash for this.
To ratchet up the flavour, try crumbling some crispy bacon on the Risotto just before serving.
1.Turn on the oven to 300 F.
2.With a sharp, strong knife cut the squash in half, scoop out the seeds and discard. With the flat side down cut the hard skin off all around the squash. Cube into spoon sized pieces, and rub then with olive oil. Place on a cookie sheet and then into the oven for 20 minutes or until the squash is fork tender.
3.Cut the green part off the leek, slice in half lengthwise and rinse if sandy, chop.
4.Cut the brie into small pieces, and crumble the blue cheese.
5.Set a large pan on a medium low burner, add the butter and then the leek. Also add or crush into this the garlic. Cook stirring frequently until the leeks are soft.
6.Pour in the rice, stirring to coat it with the butter.
7.Pour in the wine, stirring until it is absorbed by the rise.
8.Then pour in the vegetable stock, 100 ml at a time, stirring until it is absorbed before adding more.
9.Remove the squash from the oven and add to the rice.
10.Stir in the brie and blue, stirring until it has melted and coats the rice/squash evenly.
11.Put into bowls or plates, sprinkling with Parmesan and pepper.
To ratchet up the flavour, try crumbling some crispy bacon on the Risotto just before serving.
1.Turn on the oven to 300 F.
2.With a sharp, strong knife cut the squash in half, scoop out the seeds and discard. With the flat side down cut the hard skin off all around the squash. Cube into spoon sized pieces, and rub then with olive oil. Place on a cookie sheet and then into the oven for 20 minutes or until the squash is fork tender.
3.Cut the green part off the leek, slice in half lengthwise and rinse if sandy, chop.
4.Cut the brie into small pieces, and crumble the blue cheese.
5.Set a large pan on a medium low burner, add the butter and then the leek. Also add or crush into this the garlic. Cook stirring frequently until the leeks are soft.
6.Pour in the rice, stirring to coat it with the butter.
7.Pour in the wine, stirring until it is absorbed by the rise.
8.Then pour in the vegetable stock, 100 ml at a time, stirring until it is absorbed before adding more.
9.Remove the squash from the oven and add to the rice.
10.Stir in the brie and blue, stirring until it has melted and coats the rice/squash evenly.
11.Put into bowls or plates, sprinkling with Parmesan and pepper.
