I love Risotto and I often make it. This time I decided to create a contrast of tastes.
With the sweetness of butter-nut squash and saltiness of Samphire, this is a wonderful dish.
Samphire is a sea vegetable that grows on shorelines. It has a crisp texture and tastes of the sea.
Ingredients (for 2-3 portions):
1 cup of risotto rice Arborio Rice
2 table spoons of olive oil
1 medium red onion
2 cloves of garlic
1 t-spoon of garlic purée
salt and pepper
2-3 cups of vegetable stock
20 gram butter
handful of Samphire
200 gram cut Butternut squash
Parmesan cheese
