Instructions

1. Heat a glug of Olive Oil in a deep, thick bottomed pot
2. Add the Shallots and brown for a minute or two
3. Add the Squash, let brown for a few minutes, stirring frequently and then add and 1 cup Broth
4. Cover and cook over low until the squash is tender but still firm, 5-8 minutes
5. Add the Garlic and cook a minute or two
6. Add the Rice and 1 cup of Wine
7. Cook and stir over medium heat, continuing to add the wine as the rice absorbs it (like speedy risotto)
8. Add the Cheese, Basil and Season with Salt and Pepper
9. Add the Balsamic
10. When the mixture holds together well taste and adjust seasonings adding more balsamic if needed
11. Cool the mixture and then with slightly wet hands, form into 1/2 inch thick patties (you can roll them in breadcrumbs if you want them crispy on the outside)
12. Heat a swirl of Olive Oil in a shallow frying pan
13. Brown the patties about 5 minutes each side
14. Serve with Mango Chutney Cream or try another sauce
15. MANGO CHUTNEY CREAM
16. Stir together 1/4 cup prepared Mango Chutney with 1/4 cup Creme Freche or Sour Cream, 1/4 cup Plain Greek Yogurt, Squeeze of 1/2 a lime and 1 teaspoon chopped mint