Butternut squash risotto

Name: Butternut squash risotto
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 100.00 g butter; 1.00 onion medium, finely chopped; 1.00 butternut peeled, seeded, cut into large chunks; 400.00 g rice risotto; 2.00 Litres stock vegetable or chicken; 50.00 g parmesan cheese freshly grated; garnish garnish; 45.00 ml fresh parsley chopped; parmesan cheese shaved

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

100.00 g	butter
1.00	onion — medium, finely chopped
1.00	butternut — peeled, seeded, cut into large chunks
400.00 g	rice — risotto
2.00 Litres	stock — vegetable or chicken
50.00 g	parmesan cheese — freshly grated
	garnish — garnish
45.00 ml	fresh parsley — chopped
	parmesan cheese — shaved

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Method:

1. Melt 50 g butter in a saucepan, add onions and squash and cook gently until they start to soften (about 10 minutes).
2. Stir in rice and cook for 2-3 minutes, until it absorbs the butter and juices.
3. Add a ladle full of hot stock and stir until absorbed. Keep adding stock, stirring as you do so, until the rice is cooked but still firm, and the risotto moist.
4. Stir in Parmesan and remaining butter, and season well. Remove from the heat, cover and leave to stand for 5 minutes.
5. Sprinkle with parsley and Parmesan, and serve immediately with salad leaves.
Serves 4