Butternut risotto

By admin
02 September 2013

Risotto is made with Arborio rice, an Italian short-grain rice that is is named after the town of Arborio

Serves 4

Preparation time: 10 min

Cooking time: 20 min

500 ml (2 c) vegetable stock

30 ml (2 T) oil

1 onion, finely chopped

4 thyme sprigs

250 ml (1 c) Arborio rice

250 g butternut, cubed

50 g butter

handful of grated Parmesan cheese

salt and freshly ground black pepper

1    Bring the stock to the boil in a saucepan over medium, reduce the heat and allow to simmer.

2    Heat the oil in a frying pan over medium heat and cook the onions until soft. Add the thyme and rice, stirring for 1 minute to coat in the oil. Pour in a ladle of simmering stock and cook, stirring, until all the stock is absorbed. Stir in the butternut and add another ladle of stock, cooking as before and adding stock one ladle at a time until the rice is cooked and the butternut is soft.

3    Stir in the butter, Parmesan cheese, salt and pepper.

- Hope Malau

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