Spicy Squash Rice Cakes - cooking recipe

Ingredients

1 1/4 lb winter squash, peeled, cubed
1/3 cup olive oil
1 None onion, finely diced
2 cloves garlic, minced
5 oz medium grain rice
1 tsp dried chili flakes
4 cups vegetable stock, warmed
2 oz pecorino Romano cheese, or Parmesan, grated
1/2 cup frozen peas
1/2 cup fresh cilantro leaves, chopped
1 cup all-purpose flour, seasoned
None None lemon mayonnaise, to serve

Preparation

Preheat oven to 400\u00b0F. Toss squash with 1 tbsp oil. Arrange on a baking tray and season to taste. Bake for 15-20 mins, until golden and tender.
Meanwhile, heat 1 tbsp oil in a large saucepan over high heat. Saute onion and garlic for 3-4 mins, until onion is tender. Add rice and chili flakes. Cook, stirring, for 1 min. Add hot stock to rice mixture, 1 cup at a time, stirring until all liquid has absorbed and rice is tender, about 20 mins.
Add cheese, peas, cilantro and squash mixture to rice. Transfer to a large bowl. Let cool then chill until cold and firm.
Roll tablespoonfuls of risotto mixture into balls. Flatten slightly then toss in seasoned flour.
Heat remaining oil in a large frying pan over medium heat. Working in batches, cook risotto cakes for 2-3 mins per side, until golden brown.
Serve with lemon mayonnaise.