Spicy Squash Rice Cakes

• 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

1. Preheat oven to 400u0b0F. Toss squash with 1 tbsp oil. Arrange on a baking tray and season to taste. Bake for 15-20 mins, until golden and tender.
2. 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.
3. Add cheese, peas, cilantro and squash mixture to rice. Transfer to a large bowl. Let cool then chill until cold and firm.
4. Roll tablespoonfuls of risotto mixture into balls. Flatten slightly then toss in seasoned flour.
5. 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.
6. Serve with lemon mayonnaise.

winter, olive oil, onion, garlic, grain rice, chili flakes, vegetable stock, romano cheese, frozen peas, fresh cilantro, flour, lemon mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/35339 (may not work)