Butternut Squash Risotto
4 stars based on 2 reviews
Related categories
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
Method
- 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.
Video Techniques
No videos accompany this recipe
Suggested Accompaniments
There are no suggest accompaniments for this recipe
Recent Comments Add your comment
No comments yet. Be the first to add one