• Butternut Risotto Cake

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    • 1 x Butternut squash, peeled, deseeded and cut into 2cm (1 inch) dice
    • 3 Tbsp. Extra virgin olive oil
    • 1 x Red onion, finely minced
    • 1 lrg Carrot, peeled and cut into small dice
    • 250 gm Risotto rice, (8oz)
    • 2 x Vegetable stock cubes, made up to 1 litre (1 3/4 pints) with water
    • 1 Tbsp. Fresh oregano, finely minced
    • 1 Tbsp. Fresh thyme, finely minced Freshly grnd black pepper
    • 50 gm Semolina, (2oz)


    1. Preheat the oven to 220_C, 425_F, Gas Mark 7. Arrange the butternut squash pcs on a baking tray and drizzle over 1 Tbsp. of oil.
    2. Roast for 30 min.
    3. Heat 1 Tbsp. of oil in a pan and gently cook the onion and carrot till softened.
    4. Add in the rice and the vegetable stock a little at a time, till all the liquid is absorbed.
    5. 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 cool, before cutting out 5cm (2 inch) rounds.
    6. Lightly dust the risotto cakes with semolina.
    7. Heat the remaining Tbsp. of oil and pan fry the risotto cakes till light golden brown in colour.
    8. Notes These risotto cakes can be served with ready prepared pesto.
    9. NOTES : The delicious flavour of butternut squash is accentuated by the risotto, with the semolina coating giving a crisp initial bite.

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