Butternut Squash Risotto
Butternut Squash / Feta Cheese / Pine Nuts / Arborio Rice / 1L Veg Stock / 1 Onion / 1 Carrot / White Wine / Parmesan / Black Pepper / Butter / Oil (1)
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BOIL kettle and heat oven to 200C
MAKE 1 litre of vegetable stock ADD to a small pan on low heat HALVE butternut squash, remove seeds, dice leaving skin on (2) THROW squash into baking dish, add salt, pepper, drizzle of oil PLACE in oven for 15-20 mins SLICE onion and carrot into tiny bits HEAT large pan on medium ADD dash of oil & knob of butter THROW onion and carrot in and allow to soften POUR in 300g of the risotto rice (3) REMOVE squash from oven and scatter pine nuts & basil leaves over (4) RETURN to oven for 5 minutes ADD wine when all juices have been soaked up by rice KEEP stirring so rice doesn’t catch ONCE wine is soaked in add a ladle of stock KEEP adding stock until your rice is cooked STIR constantly! POUR in roasted squash, pine nuts and torn basil ADD cubes of feta and grated parmesan STIR, place lid on top, leave for 5 mins and serve GO COOK YOURSELF |
