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.
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