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Butternut Cider Risotto with Lancashire Cheese
http://reciperelay.com/seasons-eating-butternut-cider-risotto-with...
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Ingredients
categorized
original
1 small shallot, finely chopped
2 tablespoons extra virgin olive oil
1/2 small butternut squash, peel and thinly diced
1 cup risotto rice (arborio, carnaroli or vialone nano)
3/4 cup alcoholic apple cider
plenty of HOT vegetable stock (about 1,5 l)
salt and pepper
1 Tablespoon unsalted butter
about 1/2 cup crumbled Lancashire cheese
fresh thyme or parsley, to serve (optional)
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Butternut squash, small
(
1/2
)
Shallot, small
(
1
)
Thyme or parsley, fresh
(
1
)
Canned Goods
Vegetable stock, HOT
(
1
plenty
)
Cooking & Baking
Olive oil, extra virgin
(
2
tablespoons
)
Salt and pepper
(
1
)
Pasta & Grains
Risotto rice
(
1
cup
)
Drinks
Alcoholic apple cider
(
3/4
cup
)
Dairy
Butter, unsalted
(
1
Tablespoon
)
Lancashire cheese
(
1/2
cup
)
Preparation
Read recipe preparation on
reciperelay.com
RecipeRelay
reciperelay.com
All 131 recipes
Social Stats
42.8
Rating
1-100
7
Tweets
14
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Shares
62
StumbleUpon
Views
14
PinterestPins
Recipe Stats
Published October 18, 2012 (4 months ago).
49 people saved this recipe.
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