Butternut Squash Risotto

Added on Sat Feb 9 2008

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The Basics

• Dish: Main Course
• cuisine: Austrian
• Serves: 4
• Prep Time: 0hrs 25 mins
• Cooking Time: 1hrs 0 mins

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.