Butternut Squash Risotto 🍲
Tonight I decided to experiment with a veggie risotto, and it turned out absolutely delicious (not to brag)
First, peel the butternut squash and cut it in half. Remove the seeds and keep them. Chop up half of the squash into small pieces and add to a pan with boiling water and a chicken (or veg) stock cube. Boil until soft, and then remove from the water and mash it up. Reserve the stock water as youll use this for the risotto.
Finely chop a brown onion and add to a hot saucepan. Fry until soft and then add 4 cloves of minced garlic. Fry for another few minutes and then add in your risotto rice. Mix it all in and fry for another few minutes. Add in the mashed butternut squash and mix into the rice until smooth.
To start cooking the risotto, add a ladle of white wine, and mix until absorbed. Then add another one and mix again. After that, keep adding a ladle of the stock water at a time, each time mixing until absorbed.
While the risotto is cooking, chop up the other half of the butternut squash and some courgette into big chunks. Drizzle some olive oil, oregano, parsley, garlic/onion powder and salt/pepper. Mix it well and add to a preheated oven for around 30 minutes, flipping midway.
The seeds from the squash will also go into the oven for about 20 minutes (seasoned to taste)
Once the risotto is starting to thicken up, add in some parmesan cheese, oregano, fresh parsley and whatever other seasoning you like.
Last step after the risotto is finished is to squeeze half a lemon in – this will make all the difference, adding some acidity to the earthy flavours.
Plate it all up and add some more parmesan because parmesan = life