Butternut Squash Risotto Recipe Video
Risotto is a deliciously rustic, warming dish and this veggie one is both easy and quick - don't skimp on the white wine!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
* 280g arborio rice
* 15ml olive oil
* 100g butter
* 1 cloves garlic, crushed
* 1 medium onion, finely chopped
* 1 bay leaf
* 1 sprig thyme
* 1 sprig rosemary
* 50ml dry white wine
* 650ml vegetable stock
* 1 can of root vegetable and butternut squash soup
* 30g grated parmesan
* Salt and black pepper, to taste
Directions
1. In a pan, heat the oil over a medium heat and add 75g of the butter. Once the butter has melted add the garlic and onion and sweat for 2-3 mins, then add the bay leaf, thyme and rosemary.
2. Add the risotto rice and ensure that all grains are covered with the butter and oil. Season well and pour in the white wine. Stir the rice gently until the alcohol fumes have disappeared.
3. Pour half the vegetable stock into the pan so it just covers the rice. Bring this to the boil and stir occasionally to ensure the rice is not sticking. Once the vegetable stock has been absorbed by the rice, add the remaining half. The rice is ready when the liquid has been absorbed and there should still be white seedy translucent grains. Remove the bay leaf, thyme and rosemary from the rice.
4. Stir in the remaining butter to the risotto rice then add the can of soup gradually. Heat the risotto and stir in the parmesan. Check the seasoning and serve.
2. Add the risotto rice and ensure that all grains are covered with the butter and oil. Season well and pour in the white wine. Stir the rice gently until the alcohol fumes have disappeared.
3. Pour half the vegetable stock into the pan so it just covers the rice. Bring this to the boil and stir occasionally to ensure the rice is not sticking. Once the vegetable stock has been absorbed by the rice, add the remaining half. The rice is ready when the liquid has been absorbed and there should still be white seedy translucent grains. Remove the bay leaf, thyme and rosemary from the rice.
4. Stir in the remaining butter to the risotto rice then add the can of soup gradually. Heat the risotto and stir in the parmesan. Check the seasoning and serve.
