Creamy Hake Risotto with Roasted Butternut Squash

Name: Creamy Hake Risotto with Roasted Butternut Squash
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tsp ground cumin; salt and black pepper; 50 g butter or basil pesto butter; 500 g hake, filleted, skinned and chopped into 4 cm chunks; 1 red chilli, finely sliced; 1 fish stock cube; Parmesan shavings; 1 large leek, sliced; 300 g arborio rice; 1 vegetable stock cube; 200 g frozen petits pois; 8 asparagus, cut into 4 cm lengths; sprig of thyme; 4 large shallots (or 8 small ones), finely sliced; 1 butternut squash, cut into 1 cm dice; juice and zest of ½ lemon; 2 rashers of bacon; dash of rapeseed oil; 100 ml white wine; small handful of parsley, finely chopped; 2 garlic cloves, peeled and finely chopped; 1 tsp smoked paprika

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This is probably one of Kirsty’s favourite dishes in the Shack. It goes really well with a big rocket salad with balsamic dressing. We always fry off the vegetables in our basil pesto butter but you can use plain butter if that’s what you have.

Ingredients

Europe
United Kingdom
Main course
Scotland
Gluten-free

Method

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

White Fish

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