All Simple Vegetable Recipes


Butternut Squash Risotto

Butternut Squash Risotto

 

Preparation time: 5 minutes
Cooking time: 25 minutes

Serves 4

  • 1 butternut squash, weighing 1 kg (21b)

  • 3 tablespoons olive oil

  • 1 liter (13/4 pints) vegetable stock

  • 125 g (4 oz) butter or vegetarian margarine

  • 1 garlic clove, crushed and chopped

  • 1 onion, finely diced

  • 300 g (10 oz) arborio rice

  • 150 g (5 oz) vegetarian Parmesan cheese, freshly grated

  • Salt and pepper

To Serve:

  • Pumpkin seed oil

  1. 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.

  2. 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.

  3. 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.

  4. 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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