If I’m ever in the mood for comfort food, 9 times out of 10 I will make risotto. It’s so versatile, so tasty and I find it really soothing to make. Once you learn how to make a basic risotto the possibilities are endless. Given butternut squash is in season at the moment and I had make some leftover from making soup I decided to use the remainder for butterbut squash risotto.
This basic risotto recipe can easily be adapted to include whatever you like. If you have any suggestions let me know!
- 120 grams arborio risotto rice
- 1 tablespoon olive oil
- 1 teaspoon dried or fresh thyme
- 1 small onion
- 1 clove of garlic
- 1 litre vegetable stock
- 2 cups roasted butternut squash
- 1 handful spinach, torn
- salt and pepper
- 1 tablespoon butter
- Parmesan to serve
- Place the stock in a pot and turn the heat on low. When adding the stock to the rice, it's really important that the stock is not cold.
- Heat the olive oil in a heavy bottomed pot, add the finely chopped onion, minched garlic and thyme. Cook on a low heat for 5 minutes until translucent.
- Add the rice and half the butternut squash and coat in the onion mixture. Cook for 1 minute before adding one ladle of stock. Stirring constantly, let the rice absorb the stock completely before adding another ladel.
- Meanwhile, place the remaining butternut squash in an oven on a low heat to heat through.
- Continue adding stock until the rice is soft, about 15 minutes. You might not need all the stock but just keep tasting the risotto until the rice is the right consitency. It should be cooked through but still have a bit of bite. Mash down the butternut squash in the risotto and stir through.
- Once the ready. Turn off the heat, add the torn spinach, butter and season to taste. Stir through until the spinach has wilted.
- Serve topped the the roasted butternut squash and some grated Parmesan.