Roast Butternut Squash Risotto
Using butternut squash in a risotto was a first for me but it really worked. Funny that when I make a risotto, it nearly always seems to be vegetarian ..... not sure why! I'm sure you'll enjoy this one :-)
The Recipe Ingredients
1 butternut squash
1 tbsp olive oil
4 garlic cloves (unpeeled)
knob of butter
125g Arborio rice
small glass of dry white wine
600ml vegetable stock (made with stock cube)
1 tbsp fresh chopped parsley
2 tsp parmesan cheese
salt & black pepper
Pre-heat the oven Gas 5 190C. Cut the squash in half, scoop out the seeds, peel and chop into inch sized cubes. Add the oil, garlic and squash to a roasting dish and mix till all coated in oil. Roast for 25-30 mins until golden and tender (turning halfway through).
Melt the butter in a pan and add a splash of oil so that the butter doesn't burn. Add the rice and stir for a minute then add the wine. Let it bubble until it has reduced by at least half.
Reduce the heat to low and add some stock (make sure the stock is hot) and keep stirring. When this has reduced add more stock a little at a time and so on for about 20mins till the rice has cooked. Turn off the heat, add the parmesan, parsley, salt & pepper. Cover and leave to stand for a minute.
Add the flesh from the roasted garlic to the risotto along with the squash and stir gently.
Garnish with parsley and a light sprinkle of parmesan. Enjoy!