Butternut squash risottoby Daisy Elwood |
| Preperation time: 10 mins Cooking time: 45 mins Serves: 4 |
| Recipe Ingredients |
| 500g butternut squash, peeled and cut into very
small cubes; 1 litre vegetable stock; 2 tbsp olive oil; 25g butter; 1 small onion, chopped; 1 clove garlic, finely chopped; 300g arborio rice; 100ml white wine; pinch saffron; 2 tbsp flat-leaf parsley chopped; 75g parmesan, grated. |
| Recipe Method |
| Simmer the squash in 250ml of the stock for 15
minutes. Keeping the cooking liquid, set half the squash aside and
puree the rest with the cooking liquid. Heat the oil and half the butter in a pan and gently cook the onion and garlic until soft. Add the rice and stir for 1 minute. Add the wine and saffron, allow the rice to absorb the wine before adding a ladelful of stock, allow to absorb and the repeat until all the stock has been used and the rice is tender. Stir in the cubed and pureed squash and simmer gently for 5 minutes. Stir in the parsley, the rest of the butter and half of the parmesan. Serve sprinkled with parmesan. |
| More recipes: |
| Carrot
and courgette roulade Sweet potato and sage risotto Spiced leek salad Roasted butternut squash soup Chicken risotto milanese |
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