Reference to Cooking Yummy Butternut Squash Risotto
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To prepare an extraordinary Butternut Squash Risotto, here are the components needed:
- Provide of Butternut squash.
- Prepare of garlic.
- Get of rosemary.
- You need of Olive oil.
- Provide of large white onion.
- Prepare of mixed herbs.
- Prepare of arborio rice (to serve 2).
- Use of Stock cube (I used kallo organic veg stock cube).
- Take of Parmesan.
- Prepare of Pepper for seasoning.
After preparing the components, now you are good to cook your tasty Butternut Squash Risotto by following the instructions below:
- 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..
- 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..
- 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).
- 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..
- 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!.
Recipe : Butternut Squash Risotto
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step by step to make Butternut Squash Risotto
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