Butternut Squash Risotto


Butternut Squash Risotto


1 small butternut squash, peeled, seeds removed and cut into 2cm pieces

1 crushed clove garlic

1 tbsp olive oil

1.25ml vegetable stock

40g butter

1 chopped onion

250g risotto rice

100ml dry white wine

60g Parmesan


Heat the oven to 200°C and grease a roasting tray. Mix the squash, garlic, oil and a pinch of salt and pepper in a large bowl. Transfer to the roasting tray and roast for about 30 minutes.

Meanwhile, gently simmer the stock in a large saucepan. Heat half the butter in a large saucepan, add the onion and stir for 5 minutes. Add the rice and stir until it's coated in butter. Add the wine and simmer until most of it has evaporated.

Add the stock a little at a time to the rice and stir regularly. Keep adding stock until the rice is cooked, you can tell when it’s cooked as it will be soft but still have a bit of a bite to it.

Stir in the squash, remove it from the heat, and add the Parmesan and remaining butter.


Products Used

Master Class Non-Stick Large Sloped Roasting Pan

Colourworks Large Orange Melamine Two Tone Mixing Bowl

Master Class Non-Stick Heavy Duty 20cm Saucepan

Colourworks Silicone Spoon