Butternut Squash Risotto

This is my new favorite!

Butternut Squash Risotto

adapted from Trissalicious

serves 2 (or 4 as a starter)
1 Tbsp vegetable  oil
1 banana shallot (or 2 round shallots), finely chopped
a splash of white wine
150 grams risotto rice (I used arborio)
500-600 ml vegetable stock
120 g butternut squash, kabocha or Hokkaido squash, steamed and pureed
1-2 Tbsp heavy cream
(2 tablespoons freshly grated pecorino cheese)*
Heat the oil in a small saucepan and saute the shallot to soften. Add the rice and stir for a minute or so, letting it get slightly glossy. Add the wine and let the alcohol bubble away. Add the stock, about a ladleful at a time,  adding more stock once the rice has absorbed the liquid. Cook until the rice is cooked. This will take around 20-25 minutes. If you run out of (the ;) ) stock, add hot water (or use more stock, but mine was kind of salty, so I didn't want to add it more. I think I used liquid 650 ml in total, but it will depend upon your saucepan etc.)

Stir in the squash puree and cook for a minute or so, that the excess moisture is absorbed to the rice (if your puree is watery). Add the cream (and grated cheese). (Season with salt to taste.) Scatter with toasted walnuts and parsley.

*the butternut squash has a very buttery taste, so I think the risotto is better without any cheese, but if you want to add the cheese, go ahead :)

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