Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

Serves 4

1 small Butternut Squash cut into small cubes and roasted in oven for 20 mins

1-2 tbles Olive Oil

I Litre of hot vegetable or chicken stock

30gms Butter

1 Onion finely chopped

250 gms Risotto Rice

1 slosh of dry white wine

50gms Parmesan

2 Tbles Creme Fraiche

Oven bake the Butternut Squash for approx 20 mis at Gas 4/ 180c

Sweat the onions in the butter on a low heat for about 5 mins, then add the rice and stir.

Add the wine and stir until evaporated over a medium heat. When the wine has been evaporated add the stock at little at a time stirring. When all the stock has been added and the rice is at a creamy consistency – roughly 20 mins- then remove from the heat and add Parmesan and Creme Fraiche.   Finally incorporate the Butternut Squash cubes  and leave to rest for a few minutes!

For an added extra, add finely chopped fried Pancetta pieces!



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