Butternut Squash Risotto

Butternut Squash Risotto

from greedygourmet.com
30 min

Looking for a hearty delicious meal? Do you love butternut squash? Look no further. This butternut squash risotto is for you. Use vegetable stock with the carnoroli rice to keep it vegan, however chicken stock works as well.

Ingredients

  • 1 onion, chopped
  • 15ml (1 tbsp) olive oil
  • 1 butternut squash or pumpkin, peeled and diced
  • 200g (7 oz) carnoroli (risotto) rice
  • 600ml (1 pint) vegetable or chicken stock
  • 30ml (2 tbsp) grated parmesan, to serve

Directions

  1. 1

    Fry the onion gently in the olive oil until soft but not browned.

  2. 2

    Add the squash and rice and stir until the grains are coated with oil. Add 2 ladles of stock and bring to a simmer.

  3. 3

    Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, the squash is soft and the rice is al dente and creamy. Season well. Divide between 4 bowls and scatter with cheese.