Squid and butternut squash risotto
"Spicy squid and fragrant butternut squash risotto really work well together", says Andrew Baird, Executive Head Chef of Longueville Manor. So a recipe for salt and pepper squid it is!
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 400g fresh squid, cleaned
- 12 pea shoots
- 1 tsp Sczechuan pepper
- 1tsp dried chilli flakes
- 6 tbs cornflour
- 2 tbs flour
- 1 tbs Maldon sea salt
- 10ml olive oil
- salt and freshly ground black pepper
- 600g risotto base, cooked (see previous recipe)
- 100g butternut squash
- 40g broad beans, peeled
- 40g Parmigiano Reggiano, grated
- 100ml double Jersey cream
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