Thursday, 24 March 2011

Butternut Squash Risotto

I haven't done many food posts lately, I haven't been eating anything particularly interesting, just using up leftovers as I am now in Derbyshire with family and RB for a few weeks. Hopefully there will be more coming up as I cook more elaborately and inventively when there is a wealth of people around me. As I am not very good at using measurements, I'm trying to get better, I thought I would document me making it with pictures. However, as RB was running late and I panicked, I didn't get my pretty final picture of it on the plate, but I hope this will do!

My friend made me this when I went to hers for dinner, it was so yummy and I definitely wanted to make it again, this time I did it for RB and I, and I am looking forward to trying it on my Mum soon as I think it will be a good recipe for her new low cholesterol and low fat diet.

First you start off by roasting your butternut squash, it only takes the time it takes to cook a risotto. I cut it in small-ish cubes, as demonstrated, and roasted it with olive oil, honey (obv. a vegan alternative can be used), salt and pepper.

Onto the basic risotto recipe! Dice a medium onion and fry it off with a little olive oil, then add your risotto rice (arborio), I used half a pack, about 250g and this was a huge amount for 2 people, RB and I are very greedy though so we managed it. I added a big teaspoon of lazy garlic, about the same as two fresh garlic cloves.

You then add a small glass of white wine and let it bubble down. Those who have experience making risotto will know this, but in case you don't: you add liquid a bit at a time, wait for it to go and add a bit more. I added around a litre of vegetable stock throughout the cooking process. This usually takes around 20-30 minutes, it should be fairly soft but have a nice bite to it. I also seasoned with salt and pepper throughout to my personal taste, I didn't do this at the time but on after thought I would have added rosemary or thyme to it.

A few minutes before the end of cooking time I added the roasted butternut squash and some frozen peas. As this is a healthy version I did it without cheese and also because I couldn't get vegetarian/vegan Parmesan cheese, which I would usually always use in a risotto. My aunt makes this a lot and she adds blue cheese.

Now this is the point where I am missing my glamorous photo, however there is a photo of the finished product, so I hope this will suffice! It is so yummy and I think will become a staple recipe in my repertoire. Hope you enjoy it too!


  1. I love butternut squash mmm.

  2. Me too! It's soo yummy and I can't wait to make this again soon!