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Butternut Squash Risotto
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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.
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.
This recipe was first published in September 2003.