Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

This tasty, filling and crowd-pleasing risotto recipe was inspired by Tom Kerridge’s on BBC Food. I hope you love it as much as we do!

Ingredients:

• 30g unsalted butter
•  2 tbsp olive oil
• 1 white onion, thinly sliced
• 2 garlic cloves, finely chopped
• 280g arborio rice
• 200ml dry white wine
• 1.1 litres vegetable stock 
• 1 small butternut squash, peeled, deseeded, cut into small cubes
• 100g Parmesan finely grated
• sea salt, freshly ground black pepper, and chilli flakes (optional).

Method:

Add the butter and 1 tbsp of olive oil to a frying pan and warm over a low-medium heat. Fry the onion and garlic for 8-10 minutes, until softened but not brown. Add the rice and fry for 1-2 minutes, stirring constantly until it is coated in the oil and onions.

Pour in the wine and bring to the boil. Lower the heat a little until the wine is simmering, then cook until two-thirds of the wine has evaporated.

Add a ladleful of stock to the pan and return to a simmer, reducing the heat if the liquid bubbles, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12-15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but is a little al dente.

Heat the rest of the oil in a frying pan over a medium heat and fry the butternut squash for 10-12 minutes until soft and golden brown.

Stir the Parmesan into the risotto until it melts. Season with salt, pepper and chilli flakes if using.

Serve with greens or a refreshing Greek salad.