Butternut Squash and Chilli Risotto
Over a year ago
2,824 views
Ingredients
- ½ onion. finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp mild chilli powder
- 1 green pepper, cut into ½in dice
- 6oz risotto rice
- 1 glass White wine
- 100ml Creme Fraiche
- 500ml vegetable stock
- ½ butternut squash, deseeded peeled and cubed
- 2tbsp olive oil
- 25g pecorino, shaved
Accompaniment
SponsoredPremiere Loire Anjou Chenin Blanc
A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.
Description
A perfect balance of spicy and creamy flavours. Serve with a glass of the wine used for cooking, and a slice of granary baguette with butter.
Method
-
1
Preheat oven to Gas Mark 5. Place squash in a shallow baking tin with 1tbsp olive oil. Stir and roast for 25-30 minutes until tender, but not soggy.
Heat remaining oil in a large frying pan. Add onion, pepper and chilli and cook for 5 minutes until the vegetables are tender. Add rice, turn up the heat and stir for 1 minute.
Add the wine and stir continually until absorbed, then add the stock a ladleful at a time, continuing to stir until each ladle is absorbed. After 10 minutes, add the garlic. If you run out of liquid, add a little warm water mixed with wine, and add seasoning to make up for the loss of stock flavour. Cooking the rice should take 15-20 minutes.
When the rice is al dente (tender, but with a slight bite), stir through the squash, including most of the juices from the pan, and creme fraiche. Season to taste, scatter over cheese and serve immediately.
Chef's Tips
I find that it is hard to ruin risotto. If you get the pan too hot or too cold, the rice will still cook, but it will take longer. Think beforehand about what you are going to do if you run out of stock, and after you add additional liquid, check the flavour.
Similar Recipes
View all similar
Comments (0)