Butternut Squash Risotto

PennyBy Penny  

January 18, 2016


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


1Heat oven to 200c

2Put the butternut squash in a pan sprinkle with olive oil and roast for about 25-30 minutes

3Meanwhile melt the butter in a frying pan . When melted add the leeks and sauté for about 5 minutes .

4Add in the grated garlic and chilli and cook for another 2 minutes

5Add in the rice and toss to coat it in the butter

6Add a ladle of hot stock and keep the rice moving until the stock is absorbed

7Continue adding a ladle at a time and stirring until absorbed

8Remove 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

9Add 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