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Member recipe

Butternut Squash Risotto

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Servings

Serves 6

This classic italian creamy rissotto is always a winner.

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Ingredients

  • 1 Butternut squash, peeled and cubed
  • 1 Liter Low-salt vegetable stock-hot
  • 2 tablespoon butter
  • 1 onion finely chopped
  • 2 corn on the cob, corn cut from cob
  • 2 garlic clove ,chopped
  • 3 cups arborio rice
  • 1/4 cup white wine
  • 1/4 cup parmesan cheese
  • 2 sprigs of thyme
  • Salt and pepper season to taste
  • 1/4 roasted pine nuts

Method

    1. Pre-heat oven 375 degrees, season squash with salt an pepper and roast in oven for 45 minutes. Place pine nuts last 5 minutes.
    2. Heat butter in heavy pot, add onion and garlic cook 2 minutes, then add celery, sweet-corn season with pepper and fresh thyme. Gently fry for a few minutes tip in rice.
    3. Gradually pour in wine, and then star adding hot stock. This process will take about 15-20 minutes.
    4. Stir in 1/2 cup at a time, and adjust the heat so it simmers, once the stock has been absorbed repeat process until you use all the stock and have a creamy risotto
    5. Add parmesan cheese, reserve some for garnish continue to stir. Remove squash from oven and mix gently into the rice. Garnish with reserved parmesan and pine nuts.

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Comments (1)

wendy3360's picture

Always use white onions and I feel not too much corn but otherwise a lovely dish, also for people who are not vegetarians - some crispy parma ham on top is a lovely alternative - W

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