Dining and Cooking
Honeynut squash risotto, spicy herb oil with pepitas, toasted nigella seeds
In Culinary Plating

Honeynut squash risotto, spicy herb oil with pepitas, toasted nigella seeds


So many risotto posts I had to get in on the action.

The squash was cooked in an herb “tea” to introduce additional background flavors without messing up the vibrant orange color. Herb oil is pumpkin seeds, parsley, mint, lemon zest and chili oil and really helps cut through the richness.

by DetectiveNo2855

1 Comment

  1. chips_and_hummus

    how do you incorporate the squash? purée and fold in with the stock? over a long period of time or at the end?

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