Serves 4 Prep time: Cooking time: 45 minutes
Ingredients: 1 butternut squash, peeled, deseeded and chopped into bite-sized pieces 1 tbsp rapeseed oil 1 tsp ground cumin 1 tsp cinnamon For the risotto: ½ tsp rapeseed oil 4 shallots, finely sliced 2 garlic cloves, finely chopped 3 celery sticks, finely chopped 200g Arborio or Carnaroli rice 1 litre of fresh hot chicken stock, low-salt 25g parmesan, finely grated 2 tbsp parsley, chopped
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Method:
- Start by roasting your squash: preheat the oven to 220°C / Fan 200°C / Gas Mark 7 and in a roasting tin, add the chopped butternut squash and drizzle with rapeseed oil and the cumin and cinnamon.
- Give the squash a good stir so that it has a good covering of oil and spices.
- Roast in the hot oven for 30-45 minutes, or until tender.
- Next, the risotto: in a large non-stick saucepan, heat the rapeseed oil over a medium heat, adding the chopped shallots, once hot. Lower the heat and cook for 10 minutes, until soft.
- Add the garlic and celery, cooking for another 4 minutes.
- Add the Arborio rice, stirring over the heat for 1 minute and ensuring the grains of rice are covered in oil.
- Pour a little of the stock into the pan; bring to the boil and continue to stir until it has been absorbed by the rice.
- Cook the risotto gently, adding the stock bit-by-bit to the rice and stirring, until absorbed. This should take about 20 minutes.
- The risotto should be creamy and not dry, and to taste the rice should be tender whilst still having a bite to it.
- Stir in the parmesan, cooked butternut squash and parsley.
- Remove from the heat and serve!
Suggestions:
Don’t have a butternut squash? Instead try replacing with mushrooms or steamed spring vegetables e.g. asparagus and garden peas.
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