Does anyone have a butternut squash risotto recipe please?

[mishymoo]

Thanks

Annabel Karmel has one see here. Am assuming you want baby rather than grown up recipe?! Although I have scoffed some and it is quite nice!

We do it like this:

Chop an onion and stir fry. Add rice and cook till transparent. Add wine and evaporate. Then add little cubes of butternut squash and ladle in stock. Do the whole adding stock and stirring thing until cooked. (depending on the size of the cubes of squash you may want to put them in a little later). Season and serve with crispy pancetta on top (if you want to) and parmesan.

I cut the squash in half length ways, scoop out the seeds, pour over a little olive oil and bake in the oven until soft.
Make your risotto. I use leeks and pancetta, with chicken stock. When the risotto is nearly ready put in the soft squash cut into chunks, serve with loads of parmesan.

roast the squash til caramelised, peel, chop + leave aside
gently sweat onions in butter til soft and transulent (about 15 mins). Add rice + turn up heat. Fry til rice just begins to turn a bit see through at the edges. (about 2 mins). Add small glass of sherry/vermouth/white wine) and cook til wine has evapourated. Add ladleful of hot stock and turn down heat til mixture is just simmiring. Stir until liquid goes away. Contintue to add stock ladleful at a time until rice is almost (but not quite cooked) about 12 mins). Add the chopped squash and the last ladleful of stock. Stir. When last batch of liquid had been incorporated; add a large knob of butter and some grated parmesan. Stir until melted into risotto. Season (if not for toddlers) and serve.

Saute 1 crushed clove of garlic and sliced onion til onion is soft. Add in chopped mushrooms til cooked. Remove from pan, set aside.

1tbsp of oil in same pan, then stir in 1c arborio rice and cook 1-2 minutes. Put veggies back in pan with 250g peeled and grated butternut squash and 1c hot water or veg stock. Bring to the boil, reduce heat, leave to simmer, stirring occasionally. Add another cup of liquid and when that's absorbed, 1/2 a cup. When that liquid's gone, test rice; stir/add more liquid as necessary.

Soon as the rice is done, add 1 tbsp pesto (I've substituted fresh basil successfully), 2-3 tbsp grated parmesan, 1/2-1c fresh or frozen peas, salt and pepper to taste.

I love this dinner, but reading it strikes me how very high-GI it is, wonder if I could add some cooked chicken breast along the way to help with that...

Thanks for all these recipes - I just wasn't sure when to add the butternut! Roasting it first is a great idea - we usually have it roasted and stuffed with savoury rice!

I never thought about adding pancetta - I bet it really is delicious!

Thanks again.

A bit late, but Jamie Oliver has a great recipe - crush corriander seeds with dried chilli, drizzle chopped up squash with oil, add spices and roast. Near the end, add chopped chestnuts and pancetta. Add to your risotto in the last 5 mins or so.
Can make it nice a hot for a cold winters day - also makes great soup...