Butternut Squash Porridge Risotto

Name: Butternut Squash Porridge Risotto
Ingredients: 2 oz (by weight) steel cut oats; 3 oz (by weight) bread flour; 1 cup water; 2 oz butter; 1/4 tsp salt; 3 or 4 eggs; 1/8 tsp baking soda; 1/4 cup finely grated Fifth Town Bonnie and Floyd (a hard sheep’s milk) cheese or parmesan cheese; 1/2 cup whipping cream; 2 tbsp Huff Estate First Frost Vidal wine, or any late harvest, or sweetish, fruity tasting white wine; 2 tbsp chopped shallots; 1/4 cup finely diced butternut squash; 4 tbsp butter; 1 cup steel cut oats; 1 cup Huff Estate First Frost Vidal wine (see above for substitutions); 4 cups water (approx.); 1 cup grated Fifth Town Bonnie and Floyd cheese (see above for substitutions)

www.goldenspurtle.com

Butternut Squash Porridge Risotto with Oat Profiteroles | Golden Spurtle® - Enjoy a unique twist on traditional porridge, featuring butternut squash and crunchy oat profiteroles. Perfect for special...

View full recipe on www.goldenspurtle.com

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.goldenspurtle.com.

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Ingredients

2 oz (by weight) steel cut oats
3 oz (by weight) bread flour
1 cup water
2 oz butter
1/4 tsp salt
3 or 4 eggs
1/8 tsp baking soda
1/4 cup finely grated Fifth Town Bonnie and Floyd (a hard sheep’s milk) cheese or parmesan cheese
1/2 cup whipping cream
2 tbsp Huff Estate First Frost Vidal wine, or any late harvest, or sweetish, fruity tasting white wine
2 tbsp chopped shallots
1/4 cup finely diced butternut squash
4 tbsp butter
1 cup steel cut oats
1 cup Huff Estate First Frost Vidal wine (see above for substitutions)
4 cups water (approx.)
1 cup grated Fifth Town Bonnie and Floyd cheese (see above for substitutions)