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CREAMY RICE, MORCILLA & BUTTERNUT SQUASH

Try this creamy rice with morcilla ibérica and butternut squash, a family classic perfect for cold days.
READY IN

50 minutes

COOKING TIME

40 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 1/2 of a 1kg butternut squash, peeled, seeded and cut into 2cm dice - 400g net approx.
  • 3 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 tsp sugar
  • 1 Señorío morcilla ibérica
IN STOCK
  • 1.25l vegetable stock
  • 60ml / 1/2 sherry glass Amontillado sherry
  • 1 medium onion finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 250g bomba rice
IN STOCK
  • 75g dried apricots, cut into strips
  • 2 cloves of garlic, thinly sliced
  • 150ml crème fraiche
  • Fresh mint leaves for garnish

METHOD

  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 – approx. 15 minutes; put to one side.
  3. Meanwhile, take the morcilla - straight from the fridge - remove the casing and cut with a sharp thin knife into thin slices - approx. 5mm; put to one side.
  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 - approx. 5 minutes; stir in the rice to coat, followed by the apricots and garlic.
  6. Stir in the stock, a ladle at a time, and simmer until most of the stock has been absorbed – approx. 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 off the heat and leave for a few minutes.
  9. Serve garnished with mint leaves.

ingredients

  • 1/2 of a 1kg butternut squash, peeled, seeded and cut into 2cm dice - 400g net approx.
  • 3 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 tsp sugar
  • 1 Señorío morcilla ibérica
IN STOCK
  • 1.25l vegetable stock
  • 60ml / 1/2 sherry glass Amontillado sherry
  • 1 medium onion finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 250g bomba rice
IN STOCK
  • 75g dried apricots, cut into strips
  • 2 cloves of garlic, thinly sliced
  • 150ml crème fraiche
  • Fresh mint leaves for garnish

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