Butternut Squash Risotto
Serves 2
Risotto is a dish that can be a midweek meal or can be jazzed up to serve for guests.
This version celebrates the humble butternut squash. By roasting the flesh and also separately creating a purée to stir through the rice, this creates a creamy dish, without the fat!
By simply omitting the parmesan you can turn this into a dairy-free/vegan meal too.
- Ingredients:
- For the roasted squash:
- 1/2 a butternut squash, peeled and cut into 1cm dice
- 1 clove of garlic, finely chopped
- 1 tbsp oil
- Salt and pepper (a pinch of each)
- For the risotto:
- 1 tbsp oil
- 1 onion, finely diced
- 1 clove of garlic, finely minced
- 6 sage leaves, finely chopped
- 100g arborio rice
- 50ml of white wine or vermouth
- 400-500ml hot vegetable stock
- 1/4 butternut squash, peeled and cut roughly into 2cm dice
- 2 tbsp grated parmesan (optional)
- Salt and pepper to taste
- To serve:
- Grated parmesan (optional)
- Fried sage leaves (optional)
Step 1: Combine the ingredients for the roasted squash and spread on a roasting tray. Roast the squash in a 200c oven for 20-30 minutes until soft and lightly browned. Set aside (this can be done in advance or whilst the risotto is cooking).
Step 2: Make the purée by simmering the remaining squash in water until soft. Drain and then mash or purée and set to one side.
Step 3: Make the risotto; heat the oil in a heavy bottomed pan on a medium heat and soften the onion for five minutes. Add the garlic and chopped sage and stir, cooking for a couple of minutes.
Step 4: Add the rice and stir to coat in the oil. Add the white wine/vermouth and stir.
Step 5: Gradually add small amounts of the vegetable stock, stirring all the time, and only adding more once the stock has been absorbed. It will take about 30 minutes for the rice to cook, but taste it every now and again to check if it is cooked through.
Step 6: When the rice is cooked, stir through the puréed and roasted squash, along with the parmesan (if using) and season to taste.
Serve with more parmesan to sprinkle on top at the table (if using), and if you like, some fried sage leaves. This is perfect with green beans or runner beans.
If you are making this for more people add 50g of rice per person and 200-250ml of stock and 25ml of wine/vermouth along with 1 tbsp parmesan. Use the rest of the squash to increase the amount of purée.