Butternut squash risotto with chives recipe
28th July 2015
BUTTERNUT SQUASH RISOTTO WITH CHIVES RECIPE
I am a big fan of risotto. What can I say- I have always had a hearty appetite! I try to eat everything in moderation though, I really think it is the key to healthy living. Overall. there is no doubt that this recipe is a satisfying summer supper, chock full of both vitamin A and fibre.
Serves 4-6
Ingredients:
1 butternut squash chopped into 1 cm cubes
1 tbsp Oregano
1 tbsp Olive oil
375g risotto rice
1 onion chopped
2 cloves garlic crushed
1.25 litres (2 pints) vegetable or chicken stock
1 glass of white wine (optional)
90g Parmesan
Salt and Pepper
Handful of chives, chopped
Extra virgin olive oil
Method:
Before
you make the risotto, heat oven to 200C. Leave the squash peel on and cut into
small 1 cm cubes. Toss the squash in 1
tbsp oil together with the oregano and season well. Scatter into a shallow
roasting tin and roast for 45 minutes until it is brown and soft.
While
the squash is roasting, prepare the risotto. Bring the stock to the boil and
keep on a low simmer. In a separate pan, melt half the butter over a medium
heat. Stir in the onions and sweat gently for 8-10 minutes until soft but not
coloured, stirring occasionally. Stir the rice into the onions until completely
coated in the butter, then stir continuously until the rice is shiny and the
edges of the grain start to look transparent.
If
using wine, add a glass and simmer until totally evaporated. Add the stock, a
ladleful at a time and stirring the rice over a low heat for 25-30 minutes,
until the rice is cooked al dente (with a slightly firm, starchy bite in the
middle). The risotto should be creamy and slightly soupy. When you draw a
wooden spoon through it, there should be a wake that holds for a few moments
but not longer.
It is best served with scattered
chunks of squash, extra grated parmesan, a sprinkle of chopped chives and a
drizzle of extra virgin olive oil.
Total time (prep and cooking): 1 hour 15
Suitable for: Gluten free, vegetarian,
Other meal ideas: For any left overs make little rice cakes. Take spoonfuls of rice, dip in egg then breadcrumbs then shallow fry.
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