Ingredients
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
Method
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.
Serve.
Products Used
Master Class Non-Stick Large Sloped Roasting Pan
Colourworks Large Orange Melamine Two Tone Mixing Bowl
