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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

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

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.

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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Showing 1 - 9 of 9 comments

goin 13 March 2011 17:13

made recipe as per the stock etc... but instead of cooking butternut in the stock, i roasted it in cinnamon first, added it for only a couple of minutes cooking time, then put on one side until risotto cooked adding at last minute. seems to make butternut not lose it's consistency.