Credit: Fiona Lewis
190 g Org white arborio rice 1 1/2 cups
6 cup vegetable stock
⅓ cup Cheese, Parmesan
5 g Garlic 4 cloves
10 g Thyme 2 branches
¼ cup Olive oil
100 g Squash - Butternut
1 tsp Nutmeg
2 tsp Sage
1 Cup MicroGreens
Preheat oven to 400f. Slice your squash bottom in half, discard seeds and guts, coat in olive oil and season with S&P. Roast
in oven for 40 minutes or until soft. Scoop out the cooked flesh into a blender, add your warm stock and blend together. Rinse
your rice till the water runs clear.
Heat up 4 tb of olive oil in a large frying pan. Slice the garlic in thing slices, dice your shallots. Add the shallots to the
pan. Cook till translucent, add the garlic and spice mix and cook for a few more minutes. Add another TB of oil to the frying
pan and add the rice. Toast the rice for 2-3 minutes, then add 1 cup of the squash stock. Keeping the heat on medium low,
continue adding the stock one cup at a time. Continue cooking, stiring constantly, until rice is done. Risotto should be
creamy. Add the parmesan now if using and a few dabs of butter if you'd like. Serve.
Zest the lemon on your micro greens and combine a bit of olive oil and the juice from the lemon to make a quick dressing for
the greens. Season with salt and cracked pepper.