Butternut Squash Risotto

Name: Butternut Squash Risotto
Yield: Serves 4
Cuisine: Italian
Ingredients: garlic clove 1, crushed; thyme leaves 1 tsp chopped; banana shallots 2, finely chopped; dolcelatte cheese 55 g (2 oz); butter 55 g (2 oz); olive oil 1 tbsp; butternut squash 500 g (1 lb 2 oz), peeled and seeded, the flesh cut into 1cm (½in) cubes; vegetable stock 1.2 litres (2 pints), boiling; arborio rice 400 g (14 oz)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

In truth, it took us a while to appreciate risotto, having come from such a strong tradition of rice cooking where the emphasis is always on individual fluffy grains. However, risotto has a culture and philosophy of its own, and the pleasure of one-pot cooking should never be underestimated.

Ingredients

olive oil 1 tbsp
thyme leaves 1 tsp chopped
garlic clove

Europe
Italy
Main course
Gluten-free
Vegetarian
Mediterranean

Method

In a large, shallow pan, heat the olive oil, add the thyme, garlic, and shallot, and sauté for 2–3 minutes. Add the butternut squash and continue to cook for a further 4–5 minutes. Add the rice and stir to coat with the vegetables and oil.
Now slowly put a ladleful of the hot stock into the rice every 2–3 minutes, allowing the rice to absorb the stock before addin