Walnut & stilton orzotto with roasted squash & Port sauce
Walnut & stilton orzotto with roasted squash & Port sauce could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 6. One serving contains 537 calories, 10g of protein, and 31g of fat. If you have cloves, nutmeg, banana shallot, and a few other ingredients on hand, you can make it. 33 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.
Instructions
1
Soak the 100g walnuts in water overnight. Strain through a sieve, put in a pan and cover with 300ml water. Bring to the boil, then simmer for 15 mins. Strain again, return to the pan with the stock and bring to the boil.
Ingredients you will need
Walnuts
Stock
Water
Equipment you will use
Sieve
Frying Pan
2
Pour into a blender, blend on medium for 5 mins, then strain back into the pan. Set aside until step
Equipment you will use
Blender
Frying Pan
3
Make the sauce: soften the shallot in the oil over a gentle heat for 10 mins. Stir in the spices and stock, increase the heat and reduce by three-quarters.
Ingredients you will need
Shallot
Spices
Sauce
Stock
Cooking Oil
4
Pour in the Port and gently simmer for 20 mins. Strain into a clean pan and reduce over a high heat until thickened, about 10 mins. Set aside.
Ingredients you will need
Port
Equipment you will use
Frying Pan
5
Heat oven to 200C/180C fan/gas
Equipment you will use
Oven
6
For the squash, heat the butter in an ovenproof pan. Fry the squash for 3-4 mins, then stir in the walnuts with the cinnamon, sugar and a pinch of salt. Roast for 15-20 mins or until tender. Keep warm.
Ingredients you will need
Cinnamon
Walnuts
Butter
Squash
Sugar
Salt
Equipment you will use
Frying Pan
7
Meanwhile, make the orzotto. Warm the walnut stock.
Ingredients you will need
Walnuts
Stock
8
Heat the oil and 25g butter in a large, deep pan, add the shallots and soften for 10 mins, but dont colour. Stir in the garlic and cook 3-4 mins more.
Ingredients you will need
Shallot
Butter
Garlic
Cooking Oil
Equipment you will use
Frying Pan
9
Remove from the pan, set aside, then wipe the pan clean. Increase the heat, tip in the barley and toast for 2-3 mins, keeping it moving so it doesnt burn. Quickly stir the shallots and garlic back into the pan with the barley, then pour in the Champagne. Stir well and add a ladleful of warm walnut stock. Lower the heat a little and keep adding stock when the orzotto looks thirsty, stirring occasionally to prevent it from sticking to the pan. (Youll need about 500ml stock in total. Make up the amount with vegetable stock if necessary.) Cook until the barley is tender 35-40 mins (you have a lot more grace with this than with rice, as it retains its bite for longer).
Ingredients you will need
Stock
Champagne
Shallot
Barley
Garlic
Walnuts
Toast
Rice
Equipment you will use
Frying Pan
10
When cooked, add another half ladle of stock (to stop the orzotto from thickening as it cools), then stir in the stilton and a knob of butter. Stir and season, remembering stilton can be very salty.
Ingredients you will need
Stilton
Butter
Stock
Equipment you will use
Ladle
11
To serve, reheat the sauce, adding a little more Port if it is too thick, then stir in the redcurrant jelly until dissolved and finish with the butter. Spoon some sauce over each plate and top with a few spoonfuls of orzotto.
Ingredients you will need
Butter
Jelly
Sauce
Port
12
Garnish with the roasted squash and walnut halves, a few small pieces of stilton and leaves.