Roasted Squash With Porcini Mushroom Dolcelatte Risotto
Ingredients
- 30 g dried porcini mushrooms
- 3 small butternut squash, each about 600g/15cm long
- 4 tbsp. olive oil
- 1 litre vegetable stock
- 25 g unsalted butter
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 400 g arborio risotto rice
- 1 tbsp. dolcelatte, cut into 1cm pieces
- 15 g flat-leaf parsley, leaves picked and finely chopped
- Finely grated zest 1 lemon
- 30 g pistachio kernels, roughly chopped
- 1 small garlic clove, crushed
Instructions
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