Category
Main
Serves
4
Cook
25 - 30 minutes
Ingredients
3 tbsp olive oil1 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
- Heat the oil in a large saucepan and sautè the onion, garlic and chillies for 3-4 minutes
- Add the rice and stir for 1-2 minutes. Mix in the butternut squash and cook for 2-3 minutes, stirring often
- 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
- 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)
- Remove from the heat, season and fold in the chopped parsley. Sprinkle with the grated cheese and serve immediately.
The squash and chilli gives a delightfully spicy yet sweet flavour to this healthy and vegetarian risotto.
