As is often the case with the recipes that I post, we enjoy this risotto as a family meal. It is great for filling bellies in the cooler weather, but a small portion with a simple salad or fresh spinach can be perfect for warm summer evenings too. I’ve also tried this recipe in our slow cooker. You may find that you need to add a little more stock, but it does work as an alternative to standing stirring at the hob for minutes on end!
1 red onion
1 butternut squash
Splash of olive oil
250g arborio rice (personal preference, but I find that alternatives such as basmati can work well for this recipe too)
1 wine-glass of white wine
1 pint of good quality stock
Seasoning (I use rosemary or thyme, along with salt and pepper)
Optional: grated cheese to serve
1. Chop the onion and lightly fry in the oil.
2. Dice the flesh of the butternut squash, add to the onion and lightly fry for 5 minutes.
3. Add the rice, fry for an additional 2 – 3 minutes.
4. Pour in the wine, stir well until it has been fully absorbed.
5. Add the stock, a little at a time stirring well and keeping to a simmering, not boiling, level of heat. Keep stirring whilst the stock is absorbed (this can take around 15 minutes).
6. When your rice is moist but not sloppy, add the seasoning.
7. Remove from the heat and stir in cheese if you are adding this.
8. Serve. We enjoy this meal with fresh spinach or a simple salad.
If you enjoyed this recipe, you might like some of the others in my ‘Kitchen’ section 🙂