Enhancing a bought stock with other flavours is an easy way of ensuring your risotto will taste great.
Butternut squash risotto
- Preparation time: 15 minutes to 20 minutes
- Cooking time: 40 minutes to 45 minutes
- Total time: 55 minutes to 1 hour 5 minutes
For the stock
1 litre vegetable stock
2 cloves garlic
Pinch of saffron strands
2 tbsp white wine
1 tsp tomato purée
For the risotto
½ small butternut squash, about 250g-300g, peeled and deseeded
100g risotto rice, such as Carnaroli, Arborio or Vialone Nano
¼ x 25g pack fresh flat leaf parsley, leaves only, finely chopped
25g Parmigiano Reggiano, grated, plus extra shavings to serve
- For the stock, place the vegetable stock in a large pan with the garlic, saffron, white wine and tomato purée. Bring it to the boil, then simmer for 5-10 minutes.
- Meanwhile, cut the squash into 1cm dice, then add to the stock. Continue to simmer the stock for about 10 minutes until the squash is just tender. Using a slotted spoon, transfer the squash to a plate and set aside. Then remove and discard the garlic cloves.
- To make the risotto, melt half the butter in a heavy-based pan, add the rice and stir it well with a wooden spoon on a low heat for 1 minute. Gradually ladle in the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding another ladleful.
- When the rice is just tender, about 15-20 minutes, stir in the cooked squash. Keep adding the remaining stock for about 5 minutes, or until the rice is creamy and the stock is absorbed. Stir in the chopped parsley, Parmigiano-Reggiano and the rest of the butter. Season and serve topped with cheese shavings.