Butternut Squash Risotto
Risotto is one of our favourite family recipes; this version uses really basic store cupboard ingredients and it tastes delicious. The key with risotto is slowly adding in the hot stock and stirring: if you follow the method correctly you will add plenty of flavour, the short grain arborio rice will become creamy and glossy.
Butternut squash is an excellent source of many vitamins and minerals and the natural sweetness it brings to this dish, always makes it popular with my kids. I started making this recipe as I often buy a whole butternut squash, prep it and roast it. Then throughout the week I can add it to a whole variety of dishes; one of which is this lovely risotto. It became especially useful for a family meal, when I was pureeing butternut for my son as a baby, you can make this recipe using homemade butternut squash puree too, if you have some you are looking to use up.
ingredients ~
1 small organic butternut squash
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon unsalted butter
1 onion, finely diced
250g risotto rice
1L homemade stock (or no added salt stock)
& to serve (optional) ~
grated Parmesan, a knob of butter and cubes of roasted butternut squash
the butternut
Preheat the oven to 180C fan oven. Next prep the squash: trim the top and bottom, cut open and remove the seeds (discard them). Then take a lined oven tray, and scatter over chunks of the butternut squash. I personally don’t bother to peel it, as I simply scoop out the flesh, removing the skin, once cooked. I find this much quicker. Drizzle with a tablespoon of olive oil, scatter with the thyme leaves, season with a grind of fresh black pepper. Then place in the oven to roast for 45 minutes. Once cooked set aside.
I use approximately 300g of cooked butternut squash for this recipe, but you can adapt the amount you use to your taste. Take the squash and remove the skin, scooping the cooked flesh into a bowl. Mash, adding a few tablespoons of water to help loosen the mash. Set aside. You can also set aside a few cubes of butternut squash, to scatter over the finished dish, this is completely optional.
the risotto
Warm stock over a low heat. In a separate pot melt the butter and remaining 1 tablespoon of olive oil; add the onion and gently soften for around 8-10 mins until translucent. Next add the rice and coat in the oil, butter and onion.
Slowly add the warm stock one ladleful at a time. Once the ladleful of the liquid has been absorbed, add the next ladleful, stirring all the time. Continue until all the stock has been used up: this process should take around 20 mins (approx). Around 5 minutes before the end of cooking add the butternut squash mash and begin to incorporate it into the rice/ stock. The whole risotto will sweeten and thicken, you are also warming through the squash.
To finish the risotto add a final knob of butter and cover with a lid, to rest for 5 mins. It’s now ready to eat. For extra flavour: serve with (optional) grated Parmesan and a few cubes of roasted butternut squash, scattered over the top .
N.B. Risotto doesn’t freeze but… make leftovers into delicious arancini balls ~ yum!
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