Butternut Squash Risotto and Summer Greens

Name: Butternut Squash Risotto and Summer Greens
Cook time: 60 min
Total time: 60 min
Yield: 8
Cuisine: Italian
Ingredients: 2 butternut squash deseeded peeled and cubed; 5 tbsp olive oil; 2 large white onion. chopped; 2 tbsp extra virgin olive oil; 3 Celery sticks@ finely chopped; 5 garlic cloves. finely chopped; 2 tbsp Fresh Thyme Leaves; 650g risotto rice; 425ml White wine; 1.7 litres vegetable stock; 50g parmesan cheese. grated; 5 tbsp freshly chopped parsley; 4 tbsp olive oil; 4 courgette chopped; 350g asparagust@ trimmed and sliced; 4 cloves garlic- peeled and finely chopped; ½ tsp dried mint; 500g Spinach; salt and pepper to taste; 50g Butter

Over a year ago 3,982 views

Cook: 60 mins

Serves: 8

Italian Main Course

Ingredients

2 butternut squash deseeded peeled and cubed
5 tbsp olive oil
2 large white onion. chopped
2 tbsp extra virgin olive oil
3 Celery sticks@ finely chopped
5 garlic cloves. finely chopped
2 tbsp Fresh Thyme Leaves
650g risotto rice
425ml White wine
1.7 litres vegetable stock
50g parmesan cheese. grated
5 tbsp freshly chopped parsley
4 tbsp olive oil
4 courgette chopped
350g asparagust@ trimmed and sliced
4 cloves garlic- peeled and finely chopped
½ tsp dried mint
500g Spinach
salt and pepper to taste
50g Butter

Accompaniment

Description

A delicious rich risotto, with plenty of sweet roasted butternut squash and parmesan. Served with sauteed buttery summer greens.

Method

1
1. Preheat oven to 180 degrees. Add the peeled diced butternut squash to a roasting pan, drizzle with extra virgin olive oil, season with salt, pepper and a little sugar. Put in the oven and remove when soft and nicely roasted (about 40 minutes).
2. On a medium heat, cook the onion, celery, garlic and fresh thyme in olive oil until soft. Add risotto rice and stir around for a couple of minutes to coat.
3. Add the white wine and cook for 5 minutes or until most the wine has evaporated. Began to gradually add the stock, ladle by ladle, until the rice is al-dente (about 15 minutes)
4. In another pan, sauté the courgette, asparagus, garlic and mint in the olive oil for a few minutes. Add spinach and wilt down for another couple of minutes, Add butter and serve.
5. To finish the risotto, stir in the chopped roasted butternut squash, parmesan, fresh parsley and season to taste. Cook for a couple of minutes to heat and combine, and Serve.