Butternut squash risotto

Name: Butternut squash risotto
Cook time: 1 h
Total time: 1 h
Cuisine: Italian, Mediterranean, European
Ingredients: 1 tbsp olive oil; 1 kg butternut squash, peeled, deseeded and cut into cubes; 1 large onion, peeled and finely chopped; 1 clove garlic, crushed; 2 low-salt vegetable stock cubes; 500 g arborio risotto rice; 300 g frozen garden peas; 25 g pack fresh dill, chopped

8 steps

Cook:1h

Updated at: Thu, 17 Aug 2023 04:04:09 GMT

Ingredients

6 servings

1 Tbspolive oil

1kgbutternut squash

peeled, deseeded and cut into cubes

1onion

large, peeled and finely chopped

1clove garlic

crushed

2low-salt vegetable stock cubes

500garborio risotto rice

300gfrozen garden peas

25gfresh dill

chopped

Instructions

Step 1

Step 2

Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

Step 3

Step 2

Step 4

Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

Step 5

Step 3

Step 6

Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Step 7

Step 4

Step 8

Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.