Roast Butternut Squash Risotto
A good risotto is, for me, fairly unbeatable when it comes to comfort food. Yes, you have to pay attention to it and there is a good amount of stirring to be done, but that's half the pleasure! Having spent 20 minutes or so lovingly bringing it to life, the taste is twice as delicious.
Believe it or not, I made this recipe using some sushi rice I found at the back of the cupboard... You can of course use arborio rice as is traditional but, honestly, any short grain rice will do. In fact, you can pretty much use any rice you like - the texture will just be a little less creamy. The same principal applies to the cheese - anything that melts will work! - but if you want to be traditional, a mixture of Parmesan and mozzarella is probably best.
Roast Butternut Squash Risotto
Serves 4
oil
1 small or ½ large butternut squash
2 tsp dried oregano
1 onion, finely chopped
2 garlic cloves, finely chopped
280g arborio/carnaroli/sushi rice
250ml white wine (optional)
1 litre vegetable or chicken stock, warm
100g Parmesan
150g cheese of choice (I used Gruyere)
sea salt and freshly ground black pepper
Preheat the oven to 180C. Peel and de-seed the butternut squash and then cut into 2cm cubes. Put into a roasting tin with a good drizzle of oil, the dried oregano and plenty of salt and pepper. Toss to coat and then roast in the preheated oven for 40 minutes, turning halfway through. Set aside.
Fry the onion with a big pinch of salt in a little oil over a medium-low heat. Cook, stirring every now and then for around 8-10 minutes until soft but not browned. Add the garlic and cook for a couple more minutes then add the rice. Stir the rice together with the onion mixture, making sure every grain is coated in the oil.
Add the wine (if using) and bubble away until two-thirds of the wine has evaporated. Add a ladleful of the warm stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12-15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.
Stir the butternut squash, Parmesan and cheese of your choice into the risotto. Turn the heat off and leave the cheese to melt. Season, to taste, with salt and pepper and then serve.
Believe it or not, I made this recipe using some sushi rice I found at the back of the cupboard... You can of course use arborio rice as is traditional but, honestly, any short grain rice will do. In fact, you can pretty much use any rice you like - the texture will just be a little less creamy. The same principal applies to the cheese - anything that melts will work! - but if you want to be traditional, a mixture of Parmesan and mozzarella is probably best.
Roast Butternut Squash Risotto
Serves 4
1 small or ½ large butternut squash
2 tsp dried oregano
1 onion, finely chopped
2 garlic cloves, finely chopped
280g arborio/carnaroli/sushi rice
250ml white wine (optional)
1 litre vegetable or chicken stock, warm
100g Parmesan
150g cheese of choice (I used Gruyere)
sea salt and freshly ground black pepper
Preheat the oven to 180C. Peel and de-seed the butternut squash and then cut into 2cm cubes. Put into a roasting tin with a good drizzle of oil, the dried oregano and plenty of salt and pepper. Toss to coat and then roast in the preheated oven for 40 minutes, turning halfway through. Set aside.
Fry the onion with a big pinch of salt in a little oil over a medium-low heat. Cook, stirring every now and then for around 8-10 minutes until soft but not browned. Add the garlic and cook for a couple more minutes then add the rice. Stir the rice together with the onion mixture, making sure every grain is coated in the oil.
Add the wine (if using) and bubble away until two-thirds of the wine has evaporated. Add a ladleful of the warm stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12-15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.
Stir the butternut squash, Parmesan and cheese of your choice into the risotto. Turn the heat off and leave the cheese to melt. Season, to taste, with salt and pepper and then serve.
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