Does anyone have a good recipe for butternut squash risotto?

[AlbertaWildRose]

I'd like to make this for dinner tonight, so I'm searching for a nice recipe. Thanks!

I only have the annabel karmel one - so if its for grown ups it might be a bit tasteless.

Basically, fry some onions (in butter) then add basmatti rice to soak up the juices, add some boiling water then add the squash, i add corgette and mushroom too - cook for twenty minutes. Nah, thats not gonna cut it, i think i'll lurk here and wait til a better one comes along

I do a bunch of root veggies - squash, sweet potato, courgette etc - roast them in olive oil and rosemary in the oven. Then make a plain risotto (fry an oinion, add risotto rice, cook couple mins then add (optional) glass of wine, then the stock little by little) then stir through the veggies at the end. Simple, and delish.

Great stock and lots of parmesan and butter at the end is the secret to good risotto, also you need to use special risotto rice such as canaroli as it is short grain and the edges soften to absorb flavour and create a creamness that doesn't happen with long grain rice.

Try here for inspiration.

Tana Ramsay has one, and I use where you put the rice, stock, butternut squash into the oven in a lidded dish for 1/2 hour. When you take it out add hadful frozen peas and plenty parmesam.

We love it here, dcs as well!

This recipe was in yesterday's Sunday Mail and I thought it looked good. I've tried a couple of other recipe's but they've always been too bland, looking forward to trying this one.
hth

Great, thanks for that! I'm looking forward to dinner now!

Jamie Oliver's one in his first book is good.

Try this one

It's scrumptious

While we're on the topic of risotto (sorry, slight hi-jack) anyone got a good mushroom risotto recipe? I really fancy it for tea tonight

The Riverford one is nice, it's in the recipe section on the website.

Its the stock that does me every time, do you all make your own stocks??

OOoh, bump, I want to know about stock too

I really like homemade stock, but I honestly think life is too short at the moment to worry about making it! I'd rather be playing with DS. So it's instant stock for me.

I use Marigold Swiss Vegetable Bouillon powder or Kallo organic cubes (chicken or veg). The Marigold comes in low salt and organic versions as it is quite salty.

I always grate some in aswell as the chunks.

so, what did you do in the end and was it nice?

Hi Flier, I did a variation of what 2HappyEaster recommended, with mushrooms and courgette and lots of parmesan. It was lovely! DS (20 months) ate it all up.

I just do a normal plain risotto while roasting the squash with red onions and garlic then fold it in, sprinkle with parmesan

glad it worked for you albertawildrose. Love the username btw.

Glad it was good