Ingredients: - 1 tbsp olive oil - 3 cups boiling water - 1 vegetable stock cube - 3 cups grated butternut squash - 1 1/3 cups diced butternut squash - 1 cup Arborio rice - 4 tbsp unsalted butter - 1/2 cup parmesan cheese, grated - 2 tbsps olive oil - large handful arugula - 1 buffalo mozzarella, torn into chunks Instructions: 1. Preheat oven to 400°F. Place diced squash onto a lined baking tray, drizzle with oil, sprinkle with PERi-PERi sauce, and toss to coat. Cook until golden and soft, for about 20 minutes. 2. Heat a large drizzle of olive oil in a big frying pan and add the onion. When soft, add rice. 3. Add the grated butternut squash and cook for 2 minutes. Then add stock, a ladleful at a time, and stir until absorbed on high heat. 4. Once the rice is cooked, add the PERi-PERi sauce, butter and grate in parmesan cheese. Mix! 5. Serve in a bowl topped with the roasted butternut and rocket, tear over mozzarella and enjoy!
PERi-PERi Butternut & Mozzarella Risotto - YouTube |
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| People & Blogs | Upload TimePublished on 19 Jun 2018 |
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