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Creamy risotto layer cake

Creamy risotto layer cake Recipe

  • 4 tbsp olive oil
  • 300g shallots , half chopped, the rest thinly sliced
  • 2 garlic cloves , crushed
  • 500g pack risotto rice (we used arborio)
  • 200ml white wine
  • 1.2-1.4l/2-2 pts hot vegetable stock
  • about 50g butter
  • 100g vegetarian Parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)
  • 1 large butternut squash (about 1.2kg/2lb 10oz unprepped weight), peeled and cut into small cubes
  • 200g pack vacuum-packed chestnuts , roughly chopped
  • 100g pack pine nuts , toasted
  • small bunch sage , chopped
  • 2 sprigs rosemary , finely chopped
  • 2 Savoy cabbages (you only need the outside leaves)
  • 250g tub mascarpone
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