Butternut Squash Risotto
A basic enough risotto receipe that'll go down well with vegetarian or vegan guests.
- Roasting Tin
- Two Pans
- Wooden Spoon1
- 1 Butternut Squash Cut into chunks, seeds removed
- 3 tbsp Olive Oil
- 2 Cloves Garlic
- 3 tbsp Butter Or vegetable oil if Vegan
- 1 Onion Finely Chopped
- 500 g Risotto Rice
- 125 ml White Wine Dry is best, I've used Suavignon blanc
- 1 Bunch Sage Leaves Finely chopped
- 1000 ml Vegetable Stock
- 50 g Parmesan Or vegetarian/vegan alternative
- Preheat oven to 200C/400F/Gas 6
- Cut the squash into chunks, removing the seeds and place in a roasting tray. Chop garlic, sage leaves and add to the tray with around 2-3 tbsp olive oil, season with salt and pepper and rub the squash pieces with the oil, leaves and garlic. Then Roast for 40-50 minutes until golden in colour.
- Remove the squash from the oven and allow to cool. When cooled remove the soft flesh from the skin into a bowl and press lightly with a fork to mash. Reserve any remaining juices from the roasting tray.
- Add 2 tbsp of butter and 2 tbsp of olive oil to a heavy-based frying pan or sautee pan. Add stock to a pot with the reserved juices from the roasting tray and heat while doing this. Then add the onion to the frying pan, gently fry until the onion is softended. Add the rice to the pan and fry for about a minute or so until well coated with oil and onion.
- Pour in the wine, and sitr continuosly until absorbed. When abosrbed, add a generous seasoning of salt, pepper and the remaining sage leaves and stir Start adding in your stock, one ladel at a time, adding the next ladel when most of the previous ladel of stock has been absorbed into the rice.
- Remove the pan from the heat and gently stir in your roasted squah into the risotto, add the parmesan and gently stir again.
- Serve immediately. Garnish with Sage leaves or parsely.