Risotto is a great one pan dish to make when you just don’t want to be faced with lots of different pans to clean up afterwards. My kids love it and it’s a dish that’s great for sneaking in lots of hidden vegetables for those with fussy ones, just chop them up finely and most will not even notice. Luckily my kids love butternut squash, it has a lovely sweet flavour, especially when roasted.
Roasted Butternut Squash Risotto
This recipe is gluten free, vegetarian, egg free and nut free.
Ingredients
- 400 g /14oz of butternut squash cubed
- 1 cup of Arborio rice 240ml
- 2 small shallots finely chopped
- 3 cloves of garlic crushed
- 1 cups litre of chicken or vegetable stock 4
- leaves Some fresh thyme or sage
- sprinkling of paprika
- pepper to season
- 60 g /2oz of parmesan cheese
- optional: freshly chopped Italian parsley
- 1 tablespoon of butter
- olive oil
Instructions
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Preheat oven to 200c or 400f
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Place cubed butternut squash into a ovenproof dish, sprinkle with paprika, drizzle with olive oil and roast till caramelized.
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When butternut squash is close to being ready you can start the risotto process.
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Add the chicken or vegetable stock to a small saucepan with the basil, thyme or sage and keep on a low heat.
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Add the butter to a frying pan and sauté the onion and garlic for a few mins until tender.
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Stir in the Arborio rice.
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Add 1 ladle of the stock. Continuously stir making sure you scrap all the flavouring from the bottom of the pan, as the stock reduces add another ladle of stock, and repeat the process until there is only a little of the stock remaining.
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Add the roasted butternut squash and the remaining stock and when the last bit of stock has almost reduced, remove from the heat and stir in 30g of parmesan cheese.
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Divide between three plates and top each plate with the remaining parmesan.
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Optional: Sprinkle with some freshly chopped Italian parsley.
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