Recette Squash stuffed with creamy squid ink risotto, Beaufort and hazelnuts | Produits Laitiers de
dairy-products-from-france.com
To cook the squash Pre-heat the oven at 180°C (gas mark 6) Wash the squash and carve out a ‘hat’ in each squash Remove the flesh of the squash using a
Ingredients
- 45g of Beaufort or Comté shavings
- Four small squash (Jack Be Little, custard marrow)
- 320g risotto rice
- 2 shallots
- 1 tbsp of olive oil
- 25g butter
- 20cl white wine
- 1 litre of vegetable stock
- 2 tbsp of squid ink
- A few toasted hazelnuts
- 10cl double cream
- A few sage leaves - finely chopped
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