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Butternut squash risotto

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 9
Servings 4


  • 100
  • 1
    medium onion, finely chopped
  • 1
    medium butternut squash, seeded, peeled and cut into large chunks
  • 400
    Italian short grain risotto rice (Arborio)
  • 2
    hot vegetable stock (more or less)
  • 50
    freshly grated Parmesan cheese
  • 45
    fresh chopped flat leaf parsley
  • freshly shaved Parmesan


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


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