Butternut squash risotto
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- 1.6L vegetable stock
- 500g butternut squash (weighed peeled and seeded), cut into 1.5cm cubes
- 1 medium onion, chopped
- 1 tbsp olive oil
- 15g butter
- 1-2 garlic cloves, chopped
- 350g Asda Arborio Rice
- Pinch Schwartz saffron
- 4 tbsp flat-leaf parsley, finely chopped
- 75g extra mature Cheddar, grated or shaved
Heat 300ml of the stock in a pan. Add the squash, cover and simmer for 10-15 minutes, until tender. Remove two-thirds of the squash with a draining spoon and set aside. Purée the rest in the cooking liquid.
Heat the rest of the stock to just below boiling point while you make the risotto.
Cook the onion in the oil and butter until soft. Add the garlic and cook for 1 minute. Add the rice and stir over a low heat for 1 minute. Add the saffron or turmeric and hot stock to the rice, a ladleful at a time, stirring frequently. This will take up to 30 minutes.
Stir in the squash purée and squash pieces and simmer for 3-4 minutes.
Stir in the parsley and half the cheese. Serve, sprinkled with the rest of the Cheddar.