Oat Risotto Butternut Squash
Butternut squash & sage risotto made with pinhead oats instead of the traditional arborio rice.
Ingredients
- 2 shallots
- ½ butternut squash
- 1 tbsp butter
- 1 clove garlic
- 20 ml dry white wine
- 1 pint water
- 1 chicken or vegetable stock cube
- 1 cup pinhead oatmeal
- ½ lime (juice only)
- 3 leaves sage
- 25g grated Italian hard cheese
Instructions
- Boil a kettle of water.
- Finely chop the shallots and dice the butternut squash.2 shallots, ½ butternut squash
- Caramelise the butternut squash & shallots in butter in the large Trangia pan.1 tbsp butter
- Once the squash and shallots are browned, add chopped garlic to the pan.1 clove garlic
- Add a splash of white wine and deglaze the pan.20 ml dry white wine
- Mix the pinhead oats in to the pan and stir, coating evenly.1 cup pinhead oatmeal
- Top the pan up with stock made from the boiling water and a stock cube.1 pint water, 1 chicken or vegetable stock cube
- Bring to the boil and then gently simmer for 10-15 minutes, until the oats start to go softer.
- Roughly chop the sage and add to the pan with the lime juice.½ lime (juice only), 3 leaves sage
- Stir in the grated cheese and then simmer until the desired consistency is achieved.25g grated Italian hard cheese
- Serve in a bowl, topped with some sage leaves and extra cheese.