The squash and chilli gives a delightfully spicy yet sweet flavour to this healthy and vegetarian risotto.
Butternut Squash & Chilli Risotto
16 March 2018
This Butternut Squash & Chilli Risotto recipe is a deliciously spicy yet sweet twist on the classic Italian dish. The combination of butternut squash and chilli gives this risotto a unique flavour that is sure to impress your dinner guests. In this recipe, the rice is cooked slowly in a rich, flavourful stock until it becomes creamy and al dente, creating the perfect texture to complement the sweet and spicy flavours of the squash and chilli. With the addition of grated cheese and chopped parsley, this dish is both hearty and comforting, making it an ideal meal for any occasion.
Category
Main
Serves
4
Cooking Time
25 - 30 minutes
Ingredients
3 tbsp olive oil
1 red onion - finely chopped
2 garlic cloves - crushed
2-3 red chillies - deseeded and sliced
300g risotto rice (arborio or carnaroli)
400g butternut squash - peeled and cut into 1.5cm cubes
1.2 litres vegetable stock (kept boiling hot)
Salt and freshly ground black pepper
Chopped flat-leaf parsley to garnish
Grated Parmesan cheese to serve
Instructions
1Heat the oil in a large saucepan and sautè the onion, garlic and chillies for 3-4 minutes
2 Add the rice and stir for 1-2 minutes. Mix in the butternut squash and cook for 2-3 minutes, stirring often
3 Add enough of the boiling hot stock to just cover the rice mixture. Stir and cook gently until most of the stock is absorbed before adding another large ladleful
4 Continue in this manner, adding ladlefuls of stock until all the stock is used up and the rice is creamy and al dente (cooked, but just firm to the bite)
5 Remove from the heat, season and fold in the chopped parsley. Sprinkle with the grated cheese and serve immediately.
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