Butternut squash risotto recipe

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Butternut squash risotto recipe by Quintins of Lanzarote

Note the won tons are optional but do add a nice crunch. You may have other ideas on how to add an easier gluten free crunch.



100g rice

100g butternut squash

1 small onion

Won ton pastry (make your own gluten free version)






Sweat onion in knob of butter in a pan.

Add risotto rice

When soft add water to right consistency

When rice is nearly cooked add liquidized butternut squash

Add two pinches of dry veg stock

Salt and pepper to taste


Saute mushrooms and spinach in butter

Leave to cool

Stuff wonton with mushrooms and spinach and deep fry


Serve the risotto topped with the deep fried parcel plus some fresh salad leaves drizzled with balsamic dressing


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