Learn how to make risotto, with butternut squash as the key ingredient. Pair flavourful vegetables with parmesan, herbs and fluffy Arborio risotto rice for the perfect risotto recipe.
Serves 4 50 minutes
Napolina Extra Virgin Olive Oil, to drizzle
2 tablespoons Napolina Light in colour Olive Oil
250g Arborio risotto rice
1 large (700g) Butternut Squash
6 cloves garlic, finely chopped
Half large onion, finely chopped
150g mushrooms, chopped
Handful sage leaves, chopped
1 litre vegetable stock
50g Parmesan or vegetarian hard cheese, grated
Salt and black pepper
Preheat the oven to 200°C
Cut a butternut squash in half and scoop out all of the seeds. Cut each half into three equal sized pieces and place on a baking tray. Chop three of the garlic cloves and a handful of sage leaves. Drizzle the butternut squash with some extra virgin olive oil before sprinkling over the garlic and sage, and season with salt and pepper.
Roast for 45 minutes.
Meanwhile prepare the risotto by chopping half an onion, 150g mushrooms and three cloves of garlic. Heat the light in colour olive oil in a pan and add the chopped vegetables, lightly frying for 10 minutes until softened.
Add 250g Arborio rice stir well and cook for 1 minute.
Prepare 1 Litre of vegetable stock, and add 250ml to the pan. Cook, stirring until fully absorbed.
Slowly add the remaining stock, a little at a time, stirring regularly.
Peel the flesh of the cooked butternut squash off the skin. When all the stock is nearly absorbed, add the butternut squash along with 50g of parmesan and salt and pepper to season. Stir through.
Serve with the freshly grated Parmesan cheese and a sage leaf to complete the dish.