As far as comfort food goes, there are few better ways to get a carb fix than a delicious risotto. There is simply something about the combination of rich flavours and creamy texture that is so satisfying. Of the many variations I have made, this one comes in at the top of the list and is one of the few meals that I cook accommodating for second helpings! This particular recipe requires a lot of stirring and constant vigilance, so not a great choice for those of us who are easily distracted!

Don’t forget to check the Conversion Tables tab in the menu in case you need alternate measurements or temperatures!

This recipe serves 4-6 persons

You will need:

1 butternut squash, around 1kg when diced
500g arborio rice
2 small red onions, diced
250ml white wine
2 litres vegetable stock
50g unsalted butter
50g grated parmesan
2 tbsp olive oil
5 tbsp dried sage

  • Preheat the oven to 200ºC
  • In a large mixing bowl, combine the squash, sage and olive oil until the squash is evenly covered
  • Pour into a shallow roasting dish and place in the centre of the preheated oven to cook for 30 minutes
  • Meanwhile, melt half the butter in a large saucepan over a low-medium heat
  • Add the onions and allow to sweat (cook, but not fry) for about 8 minutes until soft and translucent
  • Next add the rice and the remaining butter, stirring constantly until the butter has melted and the rice looks glossy
  • Pour in the wine, and stir until the wine has completely evaporated
  • In the meantime, set the stock in a second pan on to boil, and then turn down to a constant simmer
  • Once the wine has completely evaporated, add the stock one ladelful at a time and stir until it has evaporated
  • Repeat this until the stock has been used up and the risotto has a thick, slightly soupy consistency
  • When this has been achieved, remove from the heat, it should take around 25-30 minutes 
  • Leaving a few cubes aside for garnish, mash the roasted squash and stir through the risotto until fully incorporated
  • Top with the remaining squash and a generous layer of grated parmesan

Note about the method:
I cannot stress enough just how important it is to KEEP STIRRING! We’re dealing with such small quantities of liquid at a time that only thirty seconds could be the difference between a delicious risotto and a burnt mess. Keep a careful eye that the heat isn’t too high, and maybe rope your spouse or child in for stirring duty!

Enjoy! 🙂

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