Ingredients
This easy risotto is a delicious autumnal dish. It's well
worth roasting the butternut squash for extra flavour but, if
you're in a hurry, you can always cook the squash by simmering it
in the saucepan with the stock until tender, and then folding it
through the risotto when the rice is cooked.
- 1 small butternut squash, peeled, seeds removed and cut into 2cm(¾in) pieces
- 1 clove garlic, crushed
- 1 tbsp olive oil
- 1.25l (40fl oz) chicken or vegetable stock
- 40g (1¼oz) butter
- 1 onion, finely chopped
- 250g (8oz) risotto rice
- 100ml (3½fl oz) dry white wine
- 60g (2oz) Parmesan, freshly grated
Method
- Heat the oven to 200ºC (gas mark 6) and grease a large roasting tray. Place the squash and garlic in a large bowl, add the oil, sprinkle with salt and pepper, and mix well. Transfer to the roasting tray and roast for about 30 minutes, or until the vegetables have softened and coloured.
- Meanwhile, bring the stock to a gentle simmer in a large saucepan. Heat half the butter in a large heavy-based saucepan over a medium heat, add the onion and stir and cook, stirring, for 5 minutes. The onion should soften but not change colour. Add the rice and stir until it's coated in butter. Add the wine and simmer until most of it has evaporated.
- Add enough of the stock to just cover the rice. Stir frequently, and wait until the rice has absorbed most of the stock before adding any more. Repeat the process, stirring well and adding stock until the rice is cooked (if you run out of stock, continue with simmering water). The whole process will take about 18-25 minutes, when the rice should be soft but still retain a little bite.
- Stir in the squash, remove it from the heat, and add the Parmesan and remaining butter. Cover and rest for 5 minutes before serving.
