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.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight