Butternut Squash & Chilli Risotto

Butternut Squash & Chilli Risotto

16 March 2018

The squash and chilli gives a delightfully spicy yet sweet flavour to this risotto.
  • Recipe

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

2Add the rice and stir for 1-2 minutes. Mix in the butternut squash and cook for 2-3 minutes, stirring often

3Add 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

4Continue 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)

5Remove 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 risotto.