Butternut squash risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 small onion, chopped
- olive oil
- butternut squash, or pumpkin 250g, peeled and diced
- 200g carnaroli or arborio (risotto) rice
- 800ml vegetable or chicken stock, hot
- a few leaves sage, chopped
- parmesan or grana padano, grated to make 2 tbsp, to serve
Method
- STEP 1
Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the squash and rice and stir for a few seconds to coat the grains with oil.
- STEP 2
Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
- STEP 3
Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the squash is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.
