- 1 cup arborio rice
- 4 cups vegetable stock/broth
- 1 cup butternut squash, peeled and chopped
- 1/4 tsp salt
- a pinch of black pepper
- 1/2 tsp sage, finely chopped
- 1/4 cup grated parmesan
- 1 egg
- 1 cup breadcrumbs
- 1 small onion
- 3 tbsp Cannabutter
- vegetable oil for frying
- In a pan, add 1 tpsb Cannabutter and fry the finely chopped onion until soft.
- Wash the rice with plenty of cold water until the water runs clear.
- Add the rice to the pan and stir gently for 1 minute.
- Add the remaining Cannabutter( melted) to the rice and mix
- Stir in the butternut squash and cook for a further 2 minutes.
- Add one ladleful of the vegetable stock at a time and let it cook until the stock is absorbed, stirring occasionally, until all the liquid has been absorbed completely and the rice and squash are cooked.
- Season well with salt and pepper, add the sage and parmesan cheese.
- Remove the pan from the heat and cover it with a lid for 10 minutes. This will help release all the flavors.
- Leave to cool completely, then whisk the egg in a bowl with a pinch of salt.
- Use your hands to shape the risotto into balls, coat them with the egg mixture, then coat in breadcrumbs.
- Refrigerate the balls for at least 30 minutes, then deep-fry.
- Remove the balls from the frying pan and transfer to a plate lined with kitchen paper to absorb the excess oil.
- Serve warm or cold.