lesley
07-27-2009, 08:17 AM
http://i296.photobucket.com/albums/mm162/bazmj_1/Butternut-roast2.jpg
Serves 2
Prep Time 10 mins
Cooking Time 1 hour
Ingredients
* 2 Butternut squash, medium size
* 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
* 5 Medium mushrooms, sliced
* 1 Medium onion, finely chopped
* 1 Clove garlic, finely chopped
* 75g/2 ½ oz Pancetta, chopped
* 150g/5oz Arborio rice
* 200ml/6fl oz Dry white wine
* 600ml/1 pint Chicken stock
* 100g/3oz Parmesan cheese, grated
Method for Butternut Squash
* Cut the squash in half and scoop out the pocket of seeds
* Place on a baking tray, flesh side up and brush with butter (See cook’s tips)
* Roast in a preheated oven 180°C/350°F/Gas mark4 for about an hour until soft
* While the butternut squash is roasting, make the filling
Method for filling
* Soak the dried mushrooms in a bowl of warm water for 30 minutes
* Drain and set aside
* Fry the pancetta in its own fat for a few minutes until browned
* Add the chopped onion and garlic and cook for 3-4 minutes
* Add the fresh mushrooms and cook for 2-3 minutes
* Add 56g/2oz Butter
* Stir, and season with salt and freshly ground black pepper
* Add the rice and cook for a few minutes to allow the butter to coat the rice
* Pour in the wine and stir
* Simmer until rice has absorbed the wine
* Pour in a ladleful of chicken stock, cook until absorbed
* Continue adding the stock this way, stirring frequently until the last ladleful has been completely absorbed by the rice, this will take between 20-30 minutes
* When the rice is plump and creamy, stir in the rehydrated mushrooms to heat through
* Season with salt and freshly ground pepper
* Pack the risotto mixture into the hollowed out part of the squash
* Grate the parmesan cheese over the top
* Grill for a few minutes until cheese is golden
* Serve
Cook's tips
* I used a low fat butter
Equipment
* Large baking tray
* Large non stick wok
Shopping List
* 2 Butternut squash
* 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
* 5 Medium mushrooms
* 1 Medium onion, finely chopped
* 1 Clove garlic
* 75g/2 ½ oz Pancetta
* 150g/5oz Arborio rice
* 200ml/6fl oz Dry white wine
* 400ml/12fl oz Chicken stock
* 100g/3oz Parmesan cheese
Serves 2
Prep Time 10 mins
Cooking Time 1 hour
Ingredients
* 2 Butternut squash, medium size
* 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
* 5 Medium mushrooms, sliced
* 1 Medium onion, finely chopped
* 1 Clove garlic, finely chopped
* 75g/2 ½ oz Pancetta, chopped
* 150g/5oz Arborio rice
* 200ml/6fl oz Dry white wine
* 600ml/1 pint Chicken stock
* 100g/3oz Parmesan cheese, grated
Method for Butternut Squash
* Cut the squash in half and scoop out the pocket of seeds
* Place on a baking tray, flesh side up and brush with butter (See cook’s tips)
* Roast in a preheated oven 180°C/350°F/Gas mark4 for about an hour until soft
* While the butternut squash is roasting, make the filling
Method for filling
* Soak the dried mushrooms in a bowl of warm water for 30 minutes
* Drain and set aside
* Fry the pancetta in its own fat for a few minutes until browned
* Add the chopped onion and garlic and cook for 3-4 minutes
* Add the fresh mushrooms and cook for 2-3 minutes
* Add 56g/2oz Butter
* Stir, and season with salt and freshly ground black pepper
* Add the rice and cook for a few minutes to allow the butter to coat the rice
* Pour in the wine and stir
* Simmer until rice has absorbed the wine
* Pour in a ladleful of chicken stock, cook until absorbed
* Continue adding the stock this way, stirring frequently until the last ladleful has been completely absorbed by the rice, this will take between 20-30 minutes
* When the rice is plump and creamy, stir in the rehydrated mushrooms to heat through
* Season with salt and freshly ground pepper
* Pack the risotto mixture into the hollowed out part of the squash
* Grate the parmesan cheese over the top
* Grill for a few minutes until cheese is golden
* Serve
Cook's tips
* I used a low fat butter
Equipment
* Large baking tray
* Large non stick wok
Shopping List
* 2 Butternut squash
* 1 Packet 40g dried mixed mushrooms, Oyster, Shitake, Porcini
* 5 Medium mushrooms
* 1 Medium onion, finely chopped
* 1 Clove garlic
* 75g/2 ½ oz Pancetta
* 150g/5oz Arborio rice
* 200ml/6fl oz Dry white wine
* 400ml/12fl oz Chicken stock
* 100g/3oz Parmesan cheese