Butternut Squash Risotto

Name: Butternut Squash Risotto
Cuisine: British
Ingredients: 1 Butternut squash; 2 cloves garlic; 2 sprigs rosemary; Olive oil; 1 large white onion; 1/2 teaspoon mixed herbs; 150 g arborio rice (to serve 2); Stock cube (I used kallo organic veg stock cube); Parmesan; Pepper for seasoning

Emma @cook_16082990

A yummy vegetarian and gluten free risotto. The below makes two portions but can easily be scaled up to serve more!

Emma @cook_16082990

A yummy vegetarian and gluten free risotto. The below makes two portions but can easily be scaled up to serve more!

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Ingredients

1Butternut squash
2 clovesgarlic
2 sprigsrosemary
Olive oil
1large white onion
1/2 teaspoonmixed herbs
150 garborio rice (to serve 2)
Stock cube (I used kallo organic veg stock cube)
Parmesan
Pepper for seasoning

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Steps

1

Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft.
2

Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent.
3

Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish)
4

Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth.
5

When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!