
Butternut Squash & Chilli Risotto
16 March 2018
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.