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Butternut Squash Risotto

40 mins

Serves 2

Mediterranean

Main

This risotto recipe is one that i came into contact with when training at a small bistro in Oxford. It's a fantastically warming dish that is perfect for a cold winter meal. It's healthy, delicious and simple to cook - everything you need for for the perfect meal.

Butternut Squash Risotto

ingridients

  • 1 large butternut squash, peeled and diced

  • 4 Tbsp light olive oil

  • 600ml vegetable stock

  • 50g unsalted butter

  • 1 small onion, finely chopped

  • 1 celery stick, finely chopped

  • 2 garlic cloves, crushed

  • 1 bayleaf

  • 1 tsp fresh thyme

  • 140g risotto (arborio) rice

  • 100ml white wine

  • 50g parmesan cheese, grated

Method

  • Heat oven to 220°C (Gas mark 6)

  • Toss the diced butternut squash in oil, season lightly and roast in the oven until golden brown on the outside and soft in the middle (around 30 mins)

  • Heat the oil and half the butter in a pan over medium heat.

  • Add the onions to the pan and cook until soft and starting to colour (around 3 mins)

  • Add the celery, herbs and garlic to the pan. Add the rice and cook for about 5 minutes

  • Turn up the heat slightly, add the wine and let it reduce until there is almost nothing left.

  • Reduce the heat and slowly add the stock. Add it one ladle at a time and wait for it all to be absorbed before adding more. Keep stirring the pan gently.

  • Check the seasoning and stir in the roast squash. Sprinkle the cheese on top

  • Serve