[Butternut Squash Risotto]

This Butternut Squash Risotto was made with local produce which makes this dish so very tasty, I enjoyed preparing and cooking it and it made such a wonderful meal.

Butternut Squash Risotto
Serves 6 people

Ingredients:

2 tablespoons of olive oil
25g butter
1 onion, finely chopped
350g risotto rice
5fl oz.(a small glass) of dry white wine or vermouth (optional)
1 litre of hot stock, chicken or vegetable
75g Parmesan cheese freshly grated
sea salt and freshly ground black pepper
750g butternut squash
fresh herbs- such as chives and flat leaf parsley

 
Method:

Preheat oven at 180°C

1. Chop the butternut squash into chunks, drizzle with the olive oil and roast in the oven for 20-25 minutes until it starts to brown.
   
2. Melt the butter and olive oil in a saucepan then add the onions and sweat gently (do not let them brown) for about 10 minutes with the lid on.
   
3. Add the rice and stir for a couple of minutes to allow it to become coated with the flavour in the pan.
   
4. Add wine or vermouth if using and simmer for 2-3 minute until it has all been absorbed.
   
5. Continue cooking the risotto by adding a ladle of hot stock and stirring continuously until the liquid has been absorbed
   
6. Repeat this process until all the liquid has been absorbed- do not be tempted to add all the liquid at the same time. This should take 20-25 minutes. At which point you should have a creamy consistency rice mixture in the pan.
   
7. Add the roasted butternut squash and its juices.
   
8. Stir in most of the parmesan cheese, reserving a little to sprinkle on the top.
   
9. Season to taste with the fresh herbs, sea salt and black pepper and garnish with the remaining parmesan cheese.
   
   

Variations: 

• Crispy bacon is a tasty addition to this recipe. 
• Alternatively use seasonal vegetables such as peas, courgettes, and asparagus.
• Or use any variety of mushrooms.

Below I have told you a little bit about Risotto that I have made.

Risotto is an Italian dish using short grain, often Arborio or carnaroli, rice. Different regions in Italy serve risotto with different consistency and so it can range from being quite runny to quite thick-it's all a case of personal preference! Variations include vegetables (often referred to as risotto primavera) seafood, mushrooms, include chicken or leftovers.
If you'd like a richer smoother sauce use home-made stock although stock cubes/ bullion is also absolutely fine. Not only is risotto great comfort food but it is also easy to make, whether that's for 1 or 10 people.

Happy cooking, and hope you enjoy your meal.

Look out for some more of my recipes some will be healthy and low sugar.