Butternut Squash Risotto with Halibut and Roasted Artichokes
Enjoy this delicious recipe and bring the magic of fine dining into your own home. A fantastic dinner party option which will truly ‘wow’ your guests.
Ingredients for 4:
Peel and remove the seeds from the butternut squash, cut into 1cm cubes (keeping all the trimmings). Roast in the oven at 200° C until soft with some olive oil, rosemary and garlic. In a saucepan, sweat the diced shallot and leek with a little olive oil, add the risotto rice and season. Add 30ml of white wine, then slowly add the 250ml of hot vegetable stock a small amount at a time until the risotto is just cooked. Add the fresh peas, roasted butternut squash and stir carefully, fold in the diced butter, grated parmesan, Greek Style Yogurt and chopped basil. Check the seasoning.
In a small saucepan sweat the diced onion, shallot and the butternut squash trimmings with a little olive oil, add 30ml of dry white wine and reduce by half. Add the 100ml of vegetable stock and reduce again by half. Add the Low Fat Natural Yogurt and seasoning; simmer for 5 minutes and then blend. (Keeping a little bit of extra yogurt for later ). Pass the sauce through a sieve, check seasoning and add finely chopped chives.
Season the Halibut fillets and pan-fry in some butter on both sides until golden brown. Place in the oven at 180° C for a few minutes until cooked and tender.
Cut the artichokes in half lengthways and roast in the oven until golden brown.
Place a portion of risotto onto each place. Place the Halibut on top and lay 3 artichokes halves around. Froth up the sauce using a hand blender, spoon it around the Halibut, then spoon the extra natural yogurt around to garnish. Garnish with basil or purple cress (if using).Print
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