Modern twists on time-honoured favourites.
Quinoa, Brown and Red Rice Risotto with Smoked Pancetta, Butternut Squash and Amaretti
What you need
- [ ] 50g Butternut Squash cubed
- [ ] 30g Smoked Pancetta cubed
- [ ] 125g Rice Mix
- [ ] 400ml Vegetable stock
- [ ] 15g Parmesan
- [ ] 40g Butter
- [ ] 40g Squash Puree
- [ ] 50ml White Wine
- [ ] Salt and pepper to taste
- [ ] Crispy Sage
- [ ] Crispy Pancetta
- [ ] Crushed Amaretti
Proposed by: Rafal Blazejowski
How to prepare:
Sweat squash and pancetta with the olive oil in a heavy based pan. When golden, add the Riso Gallo quinoa, brown and red rice mix and toast for a few seconds.
Then add the white wine and allow to evaporate.
Start adding your hot vegetable stock gradually.
When all the liquid has been absorbed, add the squash puree.
Take off the heat and add the butter and Parmesan.
Taste and season, garnish with crispy pancetta, crispy sage and crushed amaretti biscuits.