Michael and Rachel's

Recipe Book

contents • login

Butternut Squash Risotto

Updated: 10 Mar 2017

Ingredients

  • 150g Arborio risotto rice
  • Butternut squash, diced
  • Garlic oil
  • 1 onion
  • Garlic
  • 1 red onion or leek
  • Knob of butter
  • Fresh sage, bay leaf, Italian herbs
  • Approx 1/3 bottle white wine
  • Vegetable stock cube
  • Petit pois
  • Fresh spinach
  • Salt, pepper
  • Parmesan cheese + extra to serve

Method

  1. Place butternut squash on a baking tray and drizzle with garlic oil. Roast for 45-60 minutes while preparing the risotto.
  2. Chop the onions and garlic and fry until golden. Add the knob of butter to the pan; once bubbling, add the risotto rice and stir through for about 2 minutes until the pan is dry. Pour in the white wine and leave to simmer.
  3. Chop the fresh sage and add any other herbs (bay leaf, extra Italian herb mix). Add this to the wine and rice. Add a handful of parmesan cheese and some black pepper.
  4. Mix up the vegetable stock. When some of the wine has been absorbed and the pan is starting to look dry, pour in the vegetable stock. Simmer until the rice is nearly cooked. Check the seasoning.
  5. About five minutes from the end, stir through the roasted squash. Two minutes before serving, add the frozen peas and fresh spinach and stir through. The risotto is ready to serve once the spinach wilts.