Butternut Squash Risotto

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 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
3
4
5

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

6
7
8
9

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

10
11
12
13

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

14
15
16
17

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

18
19
20
21

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

22
23
24
25

Continue adding a ladle at a time and stirring until absorbed

26
27
28
29

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

30
31
32
33

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

Category

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
3
4
5

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

6
7
8
9

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

10
11
12
13

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

14
15
16
17

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

18
19
20
21

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

22
23
24
25

Continue adding a ladle at a time and stirring until absorbed

26
27
28
29

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

30
31
32
33

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