Butternut Squash Risotto

Ingredients

1 Squash
2 Onions
4 Garlic cloves
3 Tbsp Olive oil
75 gm Butter
150 gm Rice
90 gm Parmesan cheese
1 l Water
Salt
Black pepper
Nutmeg (grated)

Method

Peel the squash and cut into slices or pieces about 1 inch thick. Cover the bottom of a roasting tin with olive oil, add the squash pieces and toss to coat with the oil. Season with salt, pepper and nutmeg. Roast the squash for about 40 minutes in a hot oven until nicely browned.

Keep half the squash in pieces. Use the rest to make the risotto stock.

To make the stock, finely chop an onion and some garlic. Fry them in a little oil then add the squash and water and/or white wine to make the amount of liquid you require. After simmering for half an hour or so, blend to make a smooth stock. You may need to add more liquid at this stage if it is too thick.

To make the risotto, finely chop the other onion and the rest of the garlic. Fry them in some oil and half the butter until soft. Add the rice and make sure it is coated with the oil and butter. Heat the stock in a separate pan. Add a couple of ladles of stock to the rice and cook until most of the liquid is absorbed. Repeat until all the stock is used and the rice is cooked. Add the rest of the butter and the grated parmesan together with the saved pieces of squash.

Should serve 3 or 4 people.

Notes

Use proper risotto rice (arborio or carnoroli) to get the creamy texture of good risotto.

23 Sep 2023