Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: European, Mediterranean, Italian
Ingredients: 550g arborio rice; 2 medium onions, diced; 5 sticks celery, diced; 1l low salt vegetable stock; Rapeseed oil, for cooking; 1 medium butternut squash, deseeded and cut into cubed cm; 350g mushrooms, sliced; 700ml low salt vegetable stock; 50g butter, cut into cubes; 125g extra mature cheddar; 2 tsp ground cinnamon; 1/2 tsp mild chilli powder; 1 tsp sage; 1 tsp thyme; 2 cloves garlic, minced; A pinch of salt; A grind of black pepper; A drizzle of rapeseed oil

7 steps

Prep:45minCook:50min

Updated at: Sat, 24 Feb 2024 19:33:05 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories578.5 kcal (29%)

Total Fat16.4 g (23%)

Carbs94.4 g (36%)

Sugars7.7 g (9%)

Protein14.3 g (29%)

Sodium348.6 mg (17%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the risotto base

5 stickscelery

1llow salt vegetable stock

rapeseed oil

for cooking

For the rest of the risotto

1butternut squash

medium, deseeded and cut into cubed cm

350gmushrooms

sliced

700mllow salt vegetable stock

50gbutter

cut into cubes

125gextra mature cheddar

2 tspground cinnamon

½ tspmild chilli powder

1 tspsage

1 tspthyme

Instructions

Step 1

Heat the oven to Gas Mark 6/400F/200C. Add the squash to a baking tray and sprinkle over the cinnamon, sage and chilli powder. Add a glug of rapeseed oil and shake to coat the squash. Bake for 45 minutes.

Step 2

Heat some oil in a large saucepan on low heat and add in the onions and celery. Fry for 10-15 minutes, stirring occasionally until soft.

Step 3

Add the rice along with a ladle of stock and mix. Wait for the stock to absorb fully before adding the next ladle. Continue this process for 15 minutes until 1l of stock has been used.

Step 4

Heat some oil in a separate frying pan on medium heat and add the mushrooms, thyme and garlic. Stir fry for 4 minutes.

Step 5

Add 350ml of stock to the rice along with the butternut squash and mix until we’ll incorporated. Bring to the boil before simmering until the stock has been absorbed. Add the rest of the stock a ladle at a time, allowing it to absorb before adding the next.

Step 6

Add the mushrooms and mix until incorporated evenly.

Step 7

Turn off the heat and add the butter and cheese. Season with salt and pepper and then mix the melted dairy into the risotto so that it is a nice orange-y colour.