Risotto of Butternut Squash

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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For the Risotto

  • 1 butternut squash, 400-500 g, peeled and cut into ½-cm dice (reserve the trimmings for the stock)
  • 1.5


To make the stock, cook the squash trimmings, vegetables and garlic in a little oil in a large saucepan very gently for about 5 minutes without allowing them to colour. Add the rest of the ingredients, bring to the boil and simmer for 1 hour, skimming regularly. Then pour the stock through a fine strainer. It should have a strong flavour; if not, reduce it a little. Keep it hot if you are makin