Samp and Gem Squash Risotto - Sarah Graham Food

Ingredients

• 3-4 gem squash, halved
• 1 Tbsp butter
• 1 Tbsp Willow Creek Olive oil
• 1 medium onion, chopped
• 1-2 sprigs fresh rosemary (or use thyme or oregano)
• 2 cloves garlic, roughly chopped
• 1 cup samp, rinsed and soaked for at least 2 hours
• ½ cup Durbanville Hills White wine (optional, otherwise use extra stock)
• 2 cups good quality chicken or vegetable stock
• ½ cup milk
• ¼ cup grated Parmesan (or hard cheese of your choice)
• Fresh parsley, roughly chopped, to serve (or oregano)
• Salt and freshly ground black pepper to taste