Recipe

This risotto will come a firm family favourite.

Serves: 4 people   |   Prep time: 15 minutes     |   Cooking time: 30 minutes

Italian   |   Main   |   Dairy Free   |   Vegetarian

  

Ingredients

• 400g Butternut Squash Flesh
• 200g Chestnut Mushrooms
• 1 medium Red Onion
• 3 Garlic Cloves
• 300g Arborio Risotto Rice
• 400ml White Wine
• 1 Vegetable Stock Pot
• 500ml Boiling Water
• 65ml Olive Oil
• Sea Salt and Black Pepper

To serve:

• Parmesan Cheese, grated
• Fresh Basil Leaves  

  

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Chop the squash into small chunks and put into a roasting dish. Drizzle over 25ml olive oil and roast for 25 minutes.
3. Meanwhile, dissolve the stock pot in the boiling water.
4. Peel and finely chop the onion.
5. Peel and mince the garlic.
6. In a large saucepan, sauté the onions and garlic in 40ml olive oil – until softened but not browned.
7. Wipe the mushrooms and chop coarsely.
8. Add to the pan and cook for a few minutes.
9. Then, add the rice and coat well with the onion, mushrooms and oil.
10. Season with salt and black pepper
11. Mix the stock and white wine together.
12. Add 100ml of the stock, stirring as you cook until it absorbs the fluid.
13. Then, add a little more, cooking and stirring until you have used up all the liquid – this takes time and patience, about 25 minutes.
14. Divide the risotto between four bowls.
15. Divide the roasted squash and any oil over the top.
16. Sprinkle with basil leaves and serve alongside the parmesan cheese.