Italian Vegetables Recipes - Butternut Squash Risotto Recipe

Ingredients

• 1 butternut squash, weighing 2 pounds

• 1/3 cup olive oil

• 1/2 cup butter

• 1 garlic clove, finely chopped

• 1 onion, finely diced

• 1 1/2 cups risotto rice

• 4 1/2 cups hot Chicken or Vegetable stock (refer recipe)

• 2/3 cup Parmesan cheese, freshly grated

• salt and pepper

• pumpkin seed oil, to serve

Serves 4

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Method:

1. Trim the squash, cut it through the middle, then pare away the skin from the larger half without losing too much of the flesh. Cut in half lengthwise, remove the seeds and cut the flesh into 2-inch dice. Repeat with the other piece.

2. Place on a large baking sheet, drizzle with 1/4 cup of the olive oil and season with salt and pepper. Mix well and cook in a preheated oven at 425°F for 15 minutes, until soft and slightly browned.

3. Melt 1/4 cup of the butter with the remaining olive oil in a heavy-based saucepan. Add the garlic and onion and sauté gently for 5 minutes, until softened but not colored.

4. Add the rice and stir well to coat the grains with oil and butter. Add the hot stock a large ladleful at a time, stirring until each addition is absorbed into the rice.

5. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

6. Remove the squash from the oven, add to the risotto with the Parmesan and remaining butter, season to taste with salt and pepper and stir gently.

7. Cover the pan and leave the risotto to rest for a few minutes before serving with a little pumpkin seed oil drizzled on top of each portion.