Butternut Squash Risotto

Impress your guests with this comforting autumnal showstopper

Prep Time: 40 min

Serves: 6

Ingredients

  • 1 bag of Florette Wild Rocket salad
  • 400ml vegetable stock
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 850g butternut squash, peeled and cut into bite-size chunks
  • 1 fennel, finely chopped
  • 50g butter
  • 1 clove garlic, finely chopped
  • salt and pepper
  • 400g risotto rice (arborio)
  • 125ml glass white wine
  • 50g parmesan, finely grated
  • 2 tbsp parsley, chopped
  • 1 tbsp sage, freshly chopped

Method

  1. In a saucepan over medium heat, bring stock to a simmer. Reduce heat to low.
  2. In a separate pan, heat oil. Add onion, stirring until beginning to soften. Stir in squash, fennel, 10g butter and garlic. Cook until squash is soft, about 6 mins. Season.
  3. Add rice and remaining butter, stirring quickly. Cook until the grains are well-coated, about 2 mins. Add wine and cook until mostly absorbed.
  4. Add a ladle of stock at a time, stirring the rice over a low heat until it has mostly absorbed liquid.
  5. Stir often until rice is al dente and creamy, about 25 mins. Stir in Parmesan, parsley and sage, then season.
  6. Portion the risotto into 6 bowls, sprinkle with extra grated Parmesan and finish with a handful of Florette Wild Rocket leaves on top.

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