Butternut Squash Risotto
This was absolutely gorgeous, so easy to make and even my strictly carnivorous husband loved it. The secret to good risotto is good stock, added slowly. This is adapted from a recipe from Waitrose.
Serves 4
1 tbsp olive oil
1 onion, finely chopped
½ butternut squash, peeled, deseeded and cubed (about 300g peeled weight) - (I left the skin on because I roasted the squash first and the skin is edible and crispy)
750ml hot vegetable stock
325g carnaroli or other risotto rice
½ bag fresh spinach (a couple of large handfuls)
120g pack goat's cheese, sliced thinly
1. Heat the oil in a deep pan, then add the onion and sauté for 4-5 minutes until slightly softened.
2. You can either add the squash and continue cooking for a further 4-5 minutes until it starts to colour or you can do as I did and roast the squash instead while you're cooking the risotto (toss the cubes in a bit of olive oil and salt and put in a roasting tin in the oven at about 200C/400F) . I thought the roasted squashed added a deeper flavour.
3. Add the risotto rice and about a third of the stock to the pan. Simmer until the stock is absorbed. Continue adding stock in small amounts, stirring occasionally and only adding more when the liquid is nearly absorbed. The rice takes about 25-30 minutes to cook.
4. Remove from the heat, season to taste then stir in the spinach and the roasted squash, cover and allow the spinich to cook in the residual heat. Place the goat's cheese slices over the surface of the risotto. Cover again and leave for a further 1-2 minutes to allow the cheese to melt a little.
Serves 4
1 tbsp olive oil
1 onion, finely chopped
½ butternut squash, peeled, deseeded and cubed (about 300g peeled weight) - (I left the skin on because I roasted the squash first and the skin is edible and crispy)
750ml hot vegetable stock
325g carnaroli or other risotto rice
½ bag fresh spinach (a couple of large handfuls)
120g pack goat's cheese, sliced thinly
1. Heat the oil in a deep pan, then add the onion and sauté for 4-5 minutes until slightly softened.
2. You can either add the squash and continue cooking for a further 4-5 minutes until it starts to colour or you can do as I did and roast the squash instead while you're cooking the risotto (toss the cubes in a bit of olive oil and salt and put in a roasting tin in the oven at about 200C/400F) . I thought the roasted squashed added a deeper flavour.
3. Add the risotto rice and about a third of the stock to the pan. Simmer until the stock is absorbed. Continue adding stock in small amounts, stirring occasionally and only adding more when the liquid is nearly absorbed. The rice takes about 25-30 minutes to cook.
4. Remove from the heat, season to taste then stir in the spinach and the roasted squash, cover and allow the spinich to cook in the residual heat. Place the goat's cheese slices over the surface of the risotto. Cover again and leave for a further 1-2 minutes to allow the cheese to melt a little.
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