Squash risotto with Taleggio and oregano


  • Serves 4 - 6 people

  • 40 gm butter
  • 4 golden shallots, finely chopped
  • 4 garlic cloves, thinly sliced
  • 280 gm risotto rice
  • 60 ml dry white wine or vermouth
  • 850 ml hot chicken stock
  • 3 yellow squash, thinly sliced
  • 2 zucchini, thinly sliced
  • 2 tbsp crème fraîche
  • 50 gm finely grated parmesan
  • 140 gm Taleggio, broken into pieces
  • 2 tbsp coarsely chopped oregano, to serve
01   Heat butter in a saucepan over medium-high heat, add shallots and garlic and stir occasionally until tender (5-7 minutes). Add rice and stir to toast (1-2 minutes). Add wine, stir occasionally until almost absorbed, then add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Continue until all stock is incorporated, rice is al dente and risotto is creamy (10-15 minutes). Add squash and zucchini and cook until tender (10 minutes).
02   Stir in crème fraîche and parmesan just before serving. Serve with dotted with Taleggio and scattered with oregano.
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