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Butternut Squash Risotto

A community recipe by Cookingcat

Not tested or verified by Nigella.com

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Introduction

This came together as a happy accident due to wanting to use some new balsamic vinger, and has become a favourite

Ingredients

Serves: 2-8

butternut squash
olive oil
risotto rice
vegetable stock (or chicken stock)
balsamic vinegar
Parmesan cheese
unsalted butter
salt
pepper

Method

Butternut Squash Risotto is a community recipe submitted by Cookingcat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the squash into chunks - I don't bother to peel them, drizzle with olive oil and season with salt and pepper.

Roast in a hot oven until soft (30-45 minutes depending on your oven and the size of the chunks) When soft remove the squash from the oven and as soon as you can bear to - Nigella's asbestos hands come in useful here! - chop the flesh of the squash and place in a bowl, discard the skin. Add a good glug of balsamic vinegar to the squash, mix and allow to marinate until you are ready to make the risotto.

Heat olive oil in a wide pan large enough to accommodate the completed risotto, at the same time heat the stock in a seperate pan. Add the marinated pieces of squash and warm through briefly before adding your risotto rice (I'm afraid I can't do quantites but I think it's about 1 cup of rice to 3 cups of liquid.)

Stir the rice to ensure it's coated with the oil and vinegar and well mixed in with the sqaush before beginning to ladle the hot stock into the rice, allowing each ladleful to be absorbed before adding another.

When all the liquid is absorbed and the rice is tender check the seasoning and add a slice of unsalted butter and some parmesan shavings.