Butternut Squash Risotto
Total Time: 1 hr 40 mins
Preparation Time: 40 mins
Cook Time: 1 hr
Ingredients
- Servings: 4
- 1 large butternut squash
- 2 tablespoons chopped rosemary
- 2 tablespoons olive oil
- 1 pint chicken stock
- 3 1/2 ounces butter, softened
- 1 red onion, finely chopped
- 1 celery, finely chopped
- 10 1/2 ounces risotto rice
- 3 ounces parmesan cheese, finely grated
- freshly ground salt and pepper
- toasted pumpkin seeds, to garnish
Recipe
- 1 preheat the oven to 350°f cut the squash into quarters and remove the seeds.
- 2 dice the flesh into 1in cubes and toss with rosemary and olive oil.
- 3 place in a roasting tin and roast for 20 minutes or so, until soft and slightly caramelised.
- 4 heat the chicken stock and keep warm.
- 5 melt half of the butter in a large frying pan over a low heat and fry the onion and celery for 15-20 minutes, until very soft.
- 6 remove the pan briefly from the heat, add the garlic and rice and stir until the grains are coated with butter.
- 7 return the pan to a high heat - add 2 ladlefuls of stock and simmer until the rice has absorbed it all, stirring all the time.
- 8 add the roasted squash to the rice and simmer until it softens and breaks up into the risotto.
- 9 repeat the process of adding the stock, 2 ladles at a time, until the rice has absorbed nearly all the liquid - this should take about 15 minutes.
- 10 stir in the remaining butter and parmesan cheese. stir and season with salt and freshly ground black pepper. garnish with pumpkin seeds and serve.
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