Butternut risotto

By admin
09 September 2010

Serves 3-4

Preparation time: 10 min

Cooking time: 35 min

1 butternut


olive oil

15 ml (1 T) vegetable stock powder

1 onion, finely chopped

50 g butter

375 g Arborio rice

100 ml white wine

50 g fresh Parmesan shavings

Preheat the oven to 200°C.

Peel the butternut with a potato peeler.

Reserve the peels.

Halve the butternut and remove the seeds.

Dice the butternut and transfer to a roasting tin.

Season with salt and drizzle with a little olive oil.

Roast until soft and set aside.

Meanwhile put the butternut peels in a saucepan, cover with water and add the stock powder.

Cook until soft and blitz with a stick blender.

Use as stock for the risotto.

Heat a little more oil in a large saucepan and stir-fry the onion until soft.

Add the butter and rice and stir with a wooden spoon until the rice is coated with the butter.

Add the wine and heat until it is absorbed by the rice.

Reduce the heat slightly and add a ladleful of the vegetable stock to the rice mixture.

Heat until the liquid is absorbed before adding the next ladleful.

Cook until the rice is just tender (it takes 15-20 minutes).

Stir in the diced butternut, heat until warm and serve with Parmesan cheese shavings and fresh rocket.

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