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Venetian rice salad with Galbani Dolcelatte®


  • 150g rice, of either arborio, basmati or long grain
  • 1 butternut squash
  • 40g raisins
  • 1 red onion
  • 90g Galbani Dolcelatte® cheese
  • 4-5 sprigs of fresh thyme
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Preparation Instructions

  1. Start by chopping a butternut squash into 4-5 pieces. Put all the pieces in a bowl and drizzle with olive oil, salt and some of the thyme. Mix well and wrap in tin foil. Roast in a hot oven for 30 minutes.
  2. Boil the rice as normal. Test the rice: if it’s cooked, fluff up with a metal fork, if not, add some more water and cook until al dente.
  3. When the rice is cooked, allow to cool. Remove the squash from the oven and also allow this to cool.
  4. Finely slice a red onion, cut the Dolcelatte® into bite-sized cubes, then place in a serving dish. Add the rice, squash, raisins, Galbani Dolcelatte® and some picked thyme into a serving bowl and mix with a drizzle of oil, salt and a little vinegar. Serve.
  5. Joe's tip: "The inclusion of the raisins and a little thyme gives an eastern influence to this dish".