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Squash risotto with Taleggio and oregano

You'll need

40 gm butter 4 golden shallots, finely chopped 4 garlic cloves, thinly sliced 280 gm risotto rice 60 ml dry white wine or vermouth 850 ml hot chicken stock 3 yellow squash, thinly sliced 2 zucchini, thinly sliced 2 tbsp crème fraîche 50 gm finely grated parmesan 140 gm Taleggio, broken into pieces 2 tbsp coarsely chopped oregano, to serve


  • 01
  • Heat butter in a saucepan over medium-high heat, add shallots and garlic and stir occasionally until tender (5-7 minutes). Add rice and stir to toast (1-2 minutes). Add wine, stir occasionally until almost absorbed, then add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Continue until all stock is incorporated, rice is al dente and risotto is creamy (10-15 minutes). Add squash and zucchini and cook until tender (10 minutes).
  • 02
  • Stir in crème fraîche and parmesan just before serving. Serve with dotted with Taleggio and scattered with oregano.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2014

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