Name: Squash risotto with Taleggio and oregano
Yield: 4 - 6
Ingredients: 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 or vegetable 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

Ingredients

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 or vegetable 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

Method

Main

1.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).

2.Stir in crème fraîche and parmesan just before serving. Serve with dotted with Taleggio and scattered with oregano.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight