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    Butternut Squash Risotto

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    Butternut Squash Risotto

    The strength of the stock is the key to making a good risotto. Enhancing a bought stock, as below, adds more depth of flavour. I've suggested carnaroli rice, but you can also use arborio or vialone nano rice - all will satisfy risotto lovers.

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 2

    Ingredients

    • For the risotto
    • 50g butter
    • 100g Riso Gallo Carnaroli Risotto Rice
    • ¼ pack fresh flat leaf parsley, finely chopped
    • 25g Parmigiano-Reggiano, grated, plus extra shavings to serve
    • For the stock
    • 1 litre vegetable stock
    • 2 cloves garlic
    • Pinch of saffron strands
    • 2 tbsp white wine
    • 1 tsp tomato purée
    • ½ small butternut squash, about 250g-300g, peeled For the risotto

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Cook's tips

    If you prefer a more intensely flavoured stock, reduce it further over a high heat for an extra 5-10 minutes before adding it to the rice. Keep it hot until you make the risotto or, if you are making the stock in advance, reheat when needed.

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