The best delicious Butternut Risotto Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butternut Risotto Cake recipe today!
Hello my friends, this Butternut Risotto Cake recipe will not disappoint, I promise! Made with simple ingredients, our Butternut Risotto Cake is amazingly delicious, and addictive, everyone will be asking for more Butternut Risotto Cake.
What Makes This Butternut Risotto Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butternut Risotto Cake.
Ready to make this Butternut Risotto Cake Recipe? Let’s do it!
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1 Butternut squash; peeled,
-deseeded
; and cut into 2cm (1
; inch) dice
3 tb Olive oil
1 Red onion; finely chopped
1 lg Carrot; peeled and cut into
; small dice
250 g Risotto rice; (8oz)
2 Vegetable stock cubes; made
-up to 1 litre
; (1 3/4 pints) with
; water
1 tb Fresh oregano; finely
-chopped
1 tb Fresh thyme; finely chopped
Freshly ground black pepper
50 g Semolina; (2oz)
Preheat the oven to 220_C, 425_F, Gas Mark 7. Arrange the butternut
squash pieces on a baking tray and drizzle over 1 tablespoon of oil.
Roast for 30 minutes.
Heat 1 tablespoon of oil in a pan and gently cook the onion and carrot
until softened.
Add the rice and the vegetable stock a little at a time, until all the
liquid is absorbed.
Puree half of the roasted butternut squash and mix it into the
risotto with the herbs and black pepper. Spread out on a tray in a
square of approximately 5cm (2 inch) depth, allow to get cold, before
cutting out 5cm (2 inch) rounds.
Lightly dust the risotto cakes with semolina.
Heat the remaining tablespoon of oil and pan fry the risotto cakes
until light golden in colour.
Notes These risotto cakes can be served with ready prepared pesto.
Yields
4 servings
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