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Butternut squash risotto
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Enhancing a bought stock with other flavours is an easy way of ensuring your risotto will taste great.
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
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.