Butternut Squash Risotto
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves 4
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1 butternut squash, weighing 1 kg (21b)
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3 tablespoons olive oil
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1 liter (13/4 pints) vegetable stock
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125 g (4 oz) butter or vegetarian
margarine
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1 garlic clove, crushed and chopped
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1 onion, finely diced
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300 g (10 oz) arborio rice
-
150 g (5 oz) vegetarian Parmesan cheese,
freshly grated
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Salt and pepper
To Serve:
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Top and tail the squash, cut in half
around the middle, then pare away the skin from one half without losing
too much of the flesh. Cut in half lengthways, remove the seeds and cut
into 5 cm (2 inch) dice. Repeat with the other half. Place on a large
baking sheet, drizzle with 2 tablespoons of the olive oil and season
with salt and pepper. Mix well and cook in the top of a preheated oven,
220C (425F) Gas Mark 7, for 15 minutes until softened and slightly
browned.
-
Meanwhile, heat the stock to a gentle
simmer in a saucepan. Melt the remaining olive oil and 50g (2 oz) of
the butter or margarine in a heavy-based saucepan and gently fry the
garlic and onion, without browning, for 5 minutes.
-
Add the rice, stirring well to coat the
grains with oil and butter or margarine, then add enough stock to
cover. Stir well and simmer gently. Continue to stir frequently. As the
liquid is absorbed, continue adding ladles of stock to just cover the
rice.
-
Remove the squash from the oven, add to
the risotto with the Parmesan and the remaining butter or margarine,
season with salt and pepper and stir gently. Serve the risotto on
warmed plates drizzled with a little pumpkin seed oil.
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