Recipe of Super Quick Homemade Butternut Squash Risotto

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We hope you got benefit from reading it, now let's go back to butternut squash risotto recipe. To cook butternut squash risotto you only need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Butternut Squash Risotto:

1. You need 1 of Butternut squash.
2. Get 2 cloves of garlic.
3. Prepare 2 sprigs of rosemary.
4. Take of Olive oil.
5. Take 1 of large white onion.
6. Take 1/2 teaspoon of mixed herbs.
7. Use 150 g of arborio rice (to serve 2).
8. Prepare of Stock cube (I used kallo organic veg stock cube).
9. Get of Parmesan.
10. Prepare of Pepper for seasoning.

Steps to make Butternut Squash Risotto:

1. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft..
2. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent..
3. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish).
4. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth..
5. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!.

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