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 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