Butternut Squash Risotto
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 2010, p32)
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
- 500g butternut squash, cubed (can use frozen)
- ½tsp crushed chillis
- 1½tsp ground cumin
- 2tsp olive oil
- 1 onion, diced
- 300g risotto rice
- 150ml dry white wine
- 1.25litres vegetable stock, hot
- 15g unsalted butter
- 50g parmigiano reggiano, grated
Instructions
- Preheat oven to 200C. Toss squash with chilli, cumin and 1tbsp oil, then season and roast for 30mins until golden.
- Heat remaining oil in medium pan. Stir in onion, cook on low heat for 8mins. Add rice and cook, stirring for 1min. Add wine, simmer, stirring until absorbed. Now add stock, ladleful at a time; stir often and ensure each is absorbed.
- When 1-2 ladlefuls left, stir in half squash. Continue adding stock until rice is al dente. Stir in butter and parmigiano reggiano and dish onto plates; top with remaining squash.
Nutrition Information
Calories: 612 Fat: 15g Saturated fat: 7g Carbohydrates: 76g Sugar: 9g Salt: 1.4g
