OATMEAL RISOTTO WITH HONEY ROAST BUTTERNUT SQUASH
An oaty twist on an Italian recipe...this recipe tastes every bit as good as it looks!
Serves 2-3|Takes 50 mins
150g Flahavan’s Pinhead Oatmeal
1 small or ½ large butternut squash, peeled and diced
1 tablespoon of olive oil
2 tablespoons of Boyne Valley honey
½ teaspoon cumin seeds
Salt and freshly ground black pepper
2 shallots or 1 small onion, finely diced
2 cloves of garlic, finely chopped
600ml vegetable stock
1 sprig of fresh thyme
30g finely grated Parmesan cheese
Put the oats in a bowl, cover with plenty of water and leave to soak while you work.
In a bowl, toss the diced squash with the olive oil, honey, cumin seeds and season well with salt and freshly ground pepper.
Spread on a baking sheet and roast in a hot oven for 20 minutes until soft and caramelised at the edges.
Heat the stock in a saucepan and keep hot.
Heat a pan on a medium heat and add the butter.
When foaming, add the diced onion and garlic.
Season with salt and pepper and cook gently for 5-6 minutes until soft and translucent.
Drain the oats and add to the pan, stirring well.
Add in half the roasted squash and a sprig of fresh thyme.
Gradually add the stock while stirring well and allowing the liquid to cook off in between each couple of ladles full.
Continue cooking until all the stock is used up and the oats are cooked but still retain a bite.
Take out the thyme sprig then remove from the heat.
Fold in the rest of the roasted squash (hold back a few pieces for garnish) and the grated Parmesan cheese.
Stir well and serve immediately on warmed plates garnished with roasted squash and extra Parmesan shavings.