Butternut Squash Risotto

Risotto is one of those foods that seems to be every hotel dining room’s vegetarian specialty!  While I’m not a vegetarian, I’ve taken the vegetarian option at enough hotels that I know that while it’s easy enough to make a mediocre risotto, a truly exceptional one is hard to do!  I tried making some from scratch based on the taste, but it wasn’t really successful.

As a result, when Beardy boyfriend gave me Jamie Oliver’s 30 Minutes Meals for Christmas, I used the mushroom risotto recipe as a starting off point for my own mushroom risotto (although I will admit – it might take Jamie 30 minutes, but it takes me closer to an hour!)  Proportions in this are a bit sketchier than what I normally make – there’s only a couple things where proportions are really essential!  Relax and enjoy personalising this one!

Butternut Squash Risotto (inspired by Jamie Oliver’s Oozy Mushroom Risotto)

Ingredients:

A bag of risotto rice (obviously, size varies, but for a standard sized bag of rice, I’d usually use about 1/3 of the bag for the two of us)

1/2 pint of white wine

1 onion

1 big knob of butter

1 clove of garlic

200g exotic mushrooms

40g Parmesan cheese

1 stock cube (vegetable or chicken)

1 butternut squash

1/2 lemon

1 stick of celery

Start by chopping up the exotic mushrooms and the onion.  Add these into a frying pan with some butter and cook until mushrooms are cooked through and onion soften.

While cooking, cut up butternut squash and celery.  Add these into your saucepan, along with risotto rice and stock cubes.  Add in the 1/2 pint of white wine along with enough water to cover your vegetables.

Heat over medium heat, stirring constantly, until most of the water has evaporated and the rice is cooked through.  If the water all evaporates before the rice is cooked, just add a bit more so that you can cook it all the way through.  Once the rice is thoroughly cooked, add in about 40g of Parmesan cheese, 25g of butter and sprinkles of parsley to serve.  Also squeeze in the juice of 1/2 a lemon.

It’s one of my favourites to get a bit of vegetables into this carnivorous family!  Anyone else have good veggie risotto ideas?

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2 comments

  1. I love risotto! I used to make a Delia Smith thing that was oven-baked risotto carbonara that was really good (although not vegetarian, obviously). Beetroot risotto is really good – it’s a very visually striking dish, but also delicious 🙂

    1. Carbonara sounds great. Adding bacon always helps….

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