Ingredients ( Yields 10)
- 375g risotto rice
- 200ml white wine
- 100g chopped shallot
- 2 chopped clove garlic
- 450ml vegetable stock
- Salt and pepper
- 100g unsalted butter
- Olive oil
- 75g diced blue cheese
- 75g dice roasted squash
- 150ml squash puree
- 75g grated parmesan (optional)
- watercress picked
Method
- Sweat shallots and garlic in butter until soft.
- Add rice until transparent.
- Add white wine and stir in.
- Add stock a little at a time stirring constantly until all is absorbed and creamy. Add salt and pepper and a little olive oil.
- Add the squash puree, squash puree and (optional) the parmesan.
- Cook for a further minute and serve, top with diced blue cheese & watercress.