Creamy Rice with Morcilla Ibérica and Butternut Squash Recipe

Total Time:

1 heure 10 minutes(Cooking)



Creamy Rice with Morcilla Ibérica and Butternut Squash Recipe


400gbutternut squash, peeled, seeded and cut into 2cm dice
3 tbspolive oil
1 tspsugar
1Señorío Morcilla Ibérica
1.25Lvegetable stock
1 mediumonion, finely chopped
1 tspground cumin
1 tspground cinnamon
250gBomba rice
75gdried apricots, cut into strips
2 clovesgarlic, thinly sliced
150mlcreme fraiche
fresh mint leaves, for garnish


  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. 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.
  3. Meanwhile, take the morcilla, from the fridge, remove the casing and cut with a sharp thin knife into thin slices, about 5mm; set aside.
  4. Heat the stock and sherry to a low simmer.
  5. 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.
  6. 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.
  7. 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.
  8. Switch of the heat and leave for a few minutes.
  9. Serve garnished with mint leaves.

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