Butternut Squash Risotto Recipe at MyDish

Butternut Squash Risotto

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Method

  • Put some olive oil in a pan, add the onion, garlic, butternut squash and cook for about 5 minutes until the squash starts to soften a little.
  • Put the mushrooms in a jug and add enough water to just cover them plus a bit extra
  • Open wine and take a good slug - this will help your creatve juices to flow!!
  • Add the rice to the pan (you need to judge how much rice you will eat as 50g is guide only) and stir cook for 5 minutes to get rice starches going.
  • Add a good glass of wine to the pan and reduce heat to a low simmer.
  • Wait for wine to reduce then add another small glass (5 mins).
  • Wait again until reduces (5 mins).
  • Take some of the liquid from the mushrooms and pour into the pan.
  • Keep the liquid topped up so that the rice is kept moist but not drowned.
  • Finally as the rice is nearly cooked - usually 20 minutes (need to be soft but still with a little bite), add the mushrooms and cook through for about 5 minutes.
  • Add the parsely and parmesan (mature cheddar grated works just as well), and a knob of butter (makes the dish shiny), et voila ready to eat.

    • Comments Add your comment

    • Don't forget to check your wine is veggie friendly if you are coking this for Veggie mates.

      by V Janie on Sun Jan 30 2011   reply to this comment

    Ingredients

    • 50g arborio risotto rice
    • ½ butternut squash deseeded peeled and cubed
    • ½ pack dried porcini mushrooms
    • ½ bottle good white wine eg pinot grigio
    • handful grated parmesan or mature cheddar cheese
    • handful fresh parsley
    • 1 red onion chopped
    • 2 cloves fresh garlic chopped

    By Views 9545  Added Wed Sep 19 2007


    Butternut squash risotto with porcini mushrooms

     

    This is a lovely recipe, just make sure the squash is cooked through! I often make it for myself, herbs could be sage too which works really well with the squash. Read More

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