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Walnut & Stilton orzotto with roasted squash & Port sauce


Walnut & Stilton orzotto with roasted squash & Port sauce Recipe

Ingredients:
  • 100g walnut halves
  • 500ml vegetable stock
  • 1 tsp sunflower oil
  • 25g unsalted butter , plus a knob extra
  • 1 banana shallots , finely chopped
  • 1 garlic clove , finely chopped
  • 100g pearl barley
  • 125ml Champagne
  • 85g Stilton or vegetarian alternative, cubed, plus extra to serve
  • banana shallot , finely chopped
  • 1 tbsp sunflower oil
  • 4 juniper berries , lightly crushed
  • 5cm cinnamon stick , broken in half
  • 2 star anise
  • 5 cloves
  • 1 black or green cardamom pod
  • pinch grated nutmeg
  • 200ml vegetable stock
  • 300ml tawny port
  • 1 tbsp redcurrant jelly
  • 25g unsalted butter
  • 25g butter
  • 1 small butternut squash , peeled, deseeded and cut into 1cm dice
  • 25g walnut halves
  • pinch ground cinnamon
  • 1 tsp light muscovado sugar
  • small watercress leaves, to serve
Directions:
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Rank

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