Butternut Squash Risotto
I never thought about cooking butternut squash in a risotto, until I had half a butternut squash that needed to be eaten. Especially the combination with nutmeg turned out really well. While risotto is already creamy in itself, the butternut squash definitely adds to it! A perfect idea for a fall or winter evening.
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Ingredients
4 servings
300 g
1
2
200 g
Risotto rice (carnaroli or aborio)
Butternut squash
Leek
Frozen peas
1 glass
50 g
1 L
10 g
1 tea sp
50 g
2 cloves
Dry white wine
Margarine or butter
Bouillon (vegetable)
Fresh rosemary
Nutmeg
Parmesan
Garlic
Prep
10 min
It's important to prepare before you start cooking. There is no time to cut things when cooking risotto.
- Mince garlic
- Cut leek into rings
- Peel pumpkin and cut into 1 cm cubes
- Grate some of the parmesan
- Set the table (it's best to serve risotto immediately)
Cook
20 min
Sauté leek
medium/high heat (in oil) until soft but not coloured
~2 min
Make bouillon
keep it at a low boil
Add risotto rice, garlic and rosemary
stir so the rice becomes glassy but don't let it brown ~2 min, season with salt and pepper
Add butternut squash and white wine
it should sizzle, stir and cook until you don't see any liquid from the wine ~2 min
Add nutmeg
mix ~1 min
Start adding hot bouillon, one bit at a time
stir until nearly all has been absorbed - the rice
should always be soft rather than dry. Repeat this
process until the risotto is soft but still has a little bite ~12 min
taste and add salt and pepper if needed
When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously
~2 min
Remove the rosemary twigs and serve with some parmesan
This recipe is inspired by the Butternut Risotto with Leeks by Feasting at Home.
