- TORONTO, ON (M5H2M3)
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Total Time:
1 heure 10 minutes(Cooking)Servings:
4
Ingredients
| 400g | butternut squash, peeled, seeded and cut into 2cm dice |
| 3 tbsp | olive oil |
| 1 tsp | sugar |
| 1 | Señorío Morcilla Ibérica |
| 1.25L | vegetable stock |
| 60ml | sherry |
| 1 medium | onion, finely chopped |
| 1 tsp | ground cumin |
| 1 tsp | ground cinnamon |
| 250g | Bomba rice |
| 75g | dried apricots, cut into strips |
| 2 cloves | garlic, thinly sliced |
| 150ml | creme fraiche |
| fresh mint leaves, for garnish |
Preparation
- Heat the oven to 220°C; line a roasting tray with foil.
- Toss the diced squash in 1 tbsp olive oil and the sugar to coat; spread coated squash out on the roasting tray; roast until the squash begins to go colour on the edges, about 15 minutes; put to one side.
- Meanwhile, take the morcilla, from the fridge, remove the casing and cut with a sharp thin knife into thin slices, about 5mm; set aside.
- Heat the stock and sherry to a low simmer.
- In a saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened, about 5 minutes; stir in the rice to coat, followed by the apricots and garlic.
- Stir in the stock, one ladle at a time, and simmer until most of the stock has been absorbed, abuout 18 - 20 minutes; taste for seasoning.
- Gently stir in the crème fraiche, fold in the morcilla and the squash and cook gently for a further few minutes; the rice should be moist and creamy, rather than firm.
- Switch of the heat and leave for a few minutes.
- Serve garnished with mint leaves.
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