Butternut Squash Risotto
Over a year ago
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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
Accompaniment
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Method
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1
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.
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