Butternut Squash Risotto Shots Recipes

Cooking Time: Up to 15 mins
Serves: 15   

Ingredients

190g jar Sacla' Butternut Squash & Parmesan Risotto Sauce
200g (7oz) risotto rice
600ml (1 pint) water
1 vegetable stock cube
50g (2oz) Parmesan cheese
chive sprigs

Instructions

In a large pan over a medium heat, stir together a 190g jar Sacla' Butternut Squash & Parmesan Risotto Sauce with 200g (7oz) risotto rice, 600ml (1 pint) water and 1 vegetable stock cube.

Bring to the boil and simmer for 15-20 min, stirring occasionally, until the rice is creamy and cooked. Meanwhile, preheat the oven to 200C (180C fan) mark 6.

Finely grate 50g (2oz) Parmesan cheese and spread in a thin layer on a baking sheet.

Bake in the oven for 5-10 min until the cheese has melted and spread to make a thin sheet. Break into shards.

Spoon risotto mix into shot glasses and top each with a Parmesan wafter.

Garnish with chive sprigs.

Photography by Nato Weldon