Name: Butternut and chilli risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 600 g butternut chunks; 30 ml butter; 30 ml fresh chillies 573; 250 ml spring onions finely chopped; 2-3 red chilli deseeded, finely chopped; 500 g arborio rice; 250 ml wine dry white; 1.5 l stock vegetable or chicken; 30 ml fresh thyme or dried; 125 ml sour cream; 45 g parmesan shavings; sea salt and freshly ground black pepper

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Ingredients (12)

600 g	butternut — chunks
30 ml	butter
30 ml	fresh chillies — 573
250 ml	spring onions — finely chopped
2-3	red chilli — deseeded, finely chopped
500 g	arborio rice
250 ml	wine — dry white
1.5 l	stock — vegetable or chicken
30 ml	fresh thyme — or dried
125 ml	sour cream
45 g	parmesan — shavings
	sea salt and freshly ground black pepper

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Method:

Blanche the butternut in boiling water for 3 minutes. Drain and pat dry.
Heat the butter and oil together in a saucepan and add the pumpkin. Sauté on
medium-high until just cooked through and lightly browned – it should not be
mushy. Lift the pumpkin out of the pan and set aside.

Add the spring onion, chillies and rice to the saucepan and toss briefly
until glossy. Add the white wine and stir until the wine has nearly evaporated.
Add the stock – one large ladle at a time – while stirring in between each
addition of stock until the rice becomes plump and creamy. Do not add more
stock until the previous addition has nearly been absorbed by the rice.

When the rice is cooked and creamy but still has a little bite to the
centre of the kernels, add the thyme and add the pumpkin to the mixture,
together with the cream and parmesan shavings. Taste and, if necessary, add
salt and black pepper. Give one last gentle stir and serve at once.

Serves 6

Reprinted
with permission of I Love Cooking.

To visit I Love Cooking’s blog, click here.