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Butternut Squash Risotto

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Yields4 Servings
 75g arborio rice per person
 1 leek finely chopped
 A knob of butter
 1-1.5 pints hot vegetable or chicken stock
 1 butternut squash unpeeled and chopped
 A little olive oil
 A couple of handfuls of Parmesan or any hard cheese
 1-2 tblspns creme fraiche
 A few fresh sage leaves chopped
 Salt and pepper
 2 grated garlic cloves
 A little grated chilli
1

Heat oven to 200c

2

Put the butternut squash in a pan sprinkle with olive oil and roast for about 25-30 minutes

3

Meanwhile melt the butter in a frying pan . When melted add the leeks and sauté for about 5 minutes .

4

Add in the grated garlic and chilli and cook for another 2 minutes

5

Add in the rice and toss to coat it in the butter

6

Add a ladle of hot stock and keep the rice moving until the stock is absorbed

7

Continue adding a ladle at a time and stirring until absorbed

8

Remove the squash from the oven . Remove the peel ( careful it's hot ! ) and chip into cubes . Mash about a 1/3 of it down with a fork and stir through the risotto . Season with a salt and a little white pepper

9

Add the cubed squash , creme fraiche and cheese , stir it through the risotto . Sprinkle over the sage stir , add a little more stock if needed and serve

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Ingredients

 75g arborio rice per person
 1 leek finely chopped
 A knob of butter
 1-1.5 pints hot vegetable or chicken stock
 1 butternut squash unpeeled and chopped
 A little olive oil
 A couple of handfuls of Parmesan or any hard cheese
 1-2 tblspns creme fraiche
 A few fresh sage leaves chopped
 Salt and pepper
 2 grated garlic cloves
 A little grated chilli

Directions

1

Heat oven to 200c

2

Put the butternut squash in a pan sprinkle with olive oil and roast for about 25-30 minutes

3

Meanwhile melt the butter in a frying pan . When melted add the leeks and sauté for about 5 minutes .

4

Add in the grated garlic and chilli and cook for another 2 minutes

5

Add in the rice and toss to coat it in the butter

6

Add a ladle of hot stock and keep the rice moving until the stock is absorbed

7

Continue adding a ladle at a time and stirring until absorbed

8

Remove the squash from the oven . Remove the peel ( careful it's hot ! ) and chip into cubes . Mash about a 1/3 of it down with a fork and stir through the risotto . Season with a salt and a little white pepper

9

Add the cubed squash , creme fraiche and cheese , stir it through the risotto . Sprinkle over the sage stir , add a little more stock if needed and serve

Butternut Squash Risotto

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