Make Butternut and Black Pudding Risotto
Butternut and Black Pudding Risotto
Ingredients:
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 cup of Arborio rice
- 1/2 cup of diced butternut squash
- 1/2 cup of diced black pudding
- 1/2 cup of diced ham
- 1/2 cup of diced apple
- 1/2 cup of diced pear
- 2 cups of chicken or vegetable stock
- 1/2 cup of cream
- 2 eggs, lightly beaten
- Salt and pepper to taste
Instructions:
1. Heat the butter and olive oil in a large saucepan over medium heat.
2. Add the rice and stir to coat with the butter and oil.
3. Add the butternut squash, black pudding, ham, apple, and pear. Stir to combine.
4. Add the stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. Add the cream and eggs and stir to combine. Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the risotto with a side of salad. Enjoy!