Butternut Squash Risotto
Over a year ago
3,650 views
Ingredients
- 250gm Risotto Rice
- 1 large Butternut Squash
- 1 onion
- 1 clove garlic
- 1½ litres stock
- 5fl oz white wine
- seasoning
- parmesan cheese
- 25gm butter
- 3 tablespoons olive oil
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
-
1
Peel and cube butternut squash, put in overnproof dish and pour over about 1 tablespoon of the olive oil. Cook in preheated oven (180 degrees C or Gas no 4) until soft, approx 40 mins.
Chop onion and garlic and heat in saucepan with the butter and remaining oil until soft. Add the rice and stir for 3/4 minutes. Very gradually (2 tablespoons at a time) add the boiling stock until the rice has absorbed it all.Add the wine. The risotto should still be slightly moist. Add a little hot water if necessary making sure the rice is cooked. Season to taste and stir in the squash. Add parmesan to taste.
Similar Recipes
View all similar
Comments (0)