I do enjoy a good risotto and it is all Natalie – The Spoonie Mummy‘s fault as her creating risotto recipes inspired me to make my own. This butternut squash risotto is rich but incredibly comforting.
- 1/2 litre vegetable stock
- 1/2 cup arborio risotto rice
- 1/2 butternut squash cut length ways – seeds removed
- 1 clove garlic
- 2 shallots
- 1 tbsp butter
- 1 tbsp white wine vinegar
Firstly preheat your oven to 180c, then score the flesh of the butternut squash, spray with a little oil and place into the middle of the oven for 40 minutes or until flesh is soft.
Remove the skins from the shallots and finely dice before placing in a saucepan with the butter over a low heat. Slowly soften the shallots and add the risotto rice, garlic (pressed or chopped) along with the white wine vinegar mixing well. After a minute or two slowly ladle the stock in one at a time slowly mixing the rice until the liquid has been absorbed.
Keep going with this until all the stock has gone or the rice has stopped absorbing the liquid, this is quite laborious but totally worth it. I personally prefer my rice to be soft and “saucy” so I use the full amount of stock but you can use less just keep trying as you go to see what works for you. Cooking is after all an art not a science so use your instinct.
Once the squash has softened enough to be scooped out with a spoon slightly mash and add it into the risotto giving it a good stir and turn the heat down low to give all the flavours chance to mingle whilst you finely grate as much or as little parmesan as you like. Stir in the cheese and serve, this I believe serves two people (or at least that’s how many I got out of it but I am a little greedy git!)