Gastronomically Terrific

July 10, 2011

Butternut Squash Risotto

Filed under: main — Tags: , , , , , , , — thinkingdan @ 9:35 pm

This is now such a regular feature in our house that we just make it up as we go along.  This qualifies as the “Summer Risotto”, being based mostly around herbs for flavour instead of spices and alcohol.

Summer Risotto

Summer Risotto with Butternut Squash and white wine

Of course you can do basically anything with risotto.  They key is getting some flavours in, here provided by mint and basil in a white wine and stock.  The next most important thing is making sure it has enough vegetables in  that you like.


1/2 Butternut squash, 1 carrot, 1/2 onion, 1/2 leek, 2 garlic cloves, 1/2 pepper, 2 mushrooms, pine seeds, butter, white wine, fresh herbs.

Method (serves 2):

To make the butternut  squash, peel (1/2 a fair sized squash) and chop into chunks, drizzle with oil and balsamic vinegar and bake (evenly spread) at 200 degrees for an hour. (optionally sprinkle on pine seeds after 30 mins).

Meanwhile for the risotto, fry some onion, leek and garlic in a dollop of butter.  Make 500ml of vegetable stock.  When the onion starts to go soft, add 1 small cup of rice (risotto if you have it, but actually most rice types work) and a small amount of stock, and turn down to a simmering heat.  Keep adding stock when it needs it to keep the consistency sticky but not wet.  Add the thinly sliced carrots and simmer for 10 minutes, then add the diced pepper and simmer for a further 15 minutes.  Then add the mushrooms and a good guzzle of white wine, and give it an additional 10 minutes.

When the rice is cooked (which should take about 50 minutes), add a dollop of butter with a handful of two of your favourite chopped herbs (say, basil and mint). Mix and leave to “breath” for a couple of minutes.  Serve the squash on the risotto, with grated cheese on top… and a salad on the side if that floats your boat 🙂


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