Butternut Squash Risotto
By middled4Added 2 recipes
middled4's Story
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
Related categories
Main Course, Italian, Butternut Squash Risotto , Vegetarian,
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
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.
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Butternut squash risotto with porcini mushrooms