Butternut squash risotto, caramelised Voghiera Garlic (Aglio di Voghiera DOP) and red turnip cream
Butternut squash risotto, caramelised Voghiera Garlic (Aglio di Voghiera DOP) and red turnip cream
- Time: 60 min
Source: agliodivoghiera.it
Ingredients
- For the risotto
- Po Delta Carnaroli rice PGI
- oven-baked butternut squash puree
- chopped red onion
- Vegetable broth as needed
- White wine as needed
- Voghiera Garlic
- sprig of rosemary
- Salt, pepper, nutmeg as needed
- For the wafers
- grated Grana Padano PDO
- Black pepper as needed
- For the red turnip cream
- cooked red turnip
- crushed clove of Voghiera Garlic
- bay leaves
- juniper berries
- Salt, pepper as needed
- For the caramelised Voghiera Garlic
- sugar
- water