Baked Phyllo, Risotto, Chevre, Squash, Spinach, Wild Mushroom, Cream Recipe
Indulge in our Baked Phyllo, a delicate pastry enveloping a creamy risotto infused with tangy chevre. This delightful dish is complemented by roasted squash, vibrant spinach, and earthy wild mushrooms, all harmoniously baked to golden perfection. Each bite offers a rich, savory experience that celebrates the best of seasonal ingredients.
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Ingredients
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Filling Ingredients
Method
Preparation Instructions
Add the diced butternut squash and cook for about 5 minutes until slightly tender.
Stir in the Arborio rice and cook for another 2 minutes, allowing the rice to toast slightly.
Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.
Remove from heat and fold in the goat cheese and heavy cream until well combined. Let the mixture cool.
Assemble the Phyllo
Preheat the oven to 375°F (190°C).
Layer 4 phyllo sheets on a clean surface, brushing each layer with melted butter.
Place a generous portion of the risotto filling in the center of the phyllo layers.
Repeat the process with the remaining phyllo sheets and filling.
Bake the Parcels
Place the parcels on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.