Ingredients:
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- 1000mls vegetable stock
- 50g butter
- 1 onion, finely chopped
- 300g risotto rice
- 1 small glass white wine
- 50g parmesan finely grated
Method:
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
- STEP 2
While the squash is roasting, prepare the risotto. In a pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft . Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- STEP 3
Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- STEP 4
Serve the risotto scattered with the whole chunks of squash.