Butternut Squash Risotto

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This autumnal butternut squash risotto is warming and filling. This was enjoyed by the whole family and fed 2 adults and 1 little perfectly with none leftover. 

This can technically be made with long grain rice, if you continue to cook until bloomed, it gives a faux risotto texture. If this is something you'd be interested in me making let me know! 

Ingredients 


1 butternut squash 
700ml low salt veg stock
2 tbsp unsalted butter
1 onion
1 stalk of celery 
2 garlic cloves 
1 bay leaf
1 tsp dried thyme
140g risotto rice
50g parmesan 


How to do


Start by peeling the butternut squash. Cut into cubes and divide by half.

Pop half into an oven proof dish with a dash of oil on 180⁰c. I tend to pop it in and forget about it! 

The other half - pop into a saucepan with the stock and bring to the boil. 

I blitzed the celery, onion and garlic in the food processor. However, diced/ minced is fine! 

Heat a large saucepan on a low to medium heat and pop in a spoonful of butter. Once melted chuck in the celery, onion, garlic, the thyme and bay leaf. We want to sweat this for around 5 mins.

Whack the heat up to a medium and pop in the risotto rice, cook and stir for a couple of minutes.

We want to add the stock ladel by ladel, waiting until it's fully absorbed before adding the next. Gently stirring the whole time. 

Once your stock gets low, mash the butternut squash and pop in. We want the rice to have a slight bite to it, but not crunchy. It should still be the slightest bit white in the centre. If required, add more stock. 

To finish off, add another spoonful of butter and parmesan and mix in, allow to stand off the heat for a couple of minutes. 

To serve to adults, I topped with the butternut squash from the oven, parmesan and black pepper.

For the little lady - I ensured there were no big chunks of butternut squash and served as is without added extras. 

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