I would like to make butternut squash risotto..

[lulumama]

who can provide me with a lovely, simple recipe

For 4:

300g arborio risotto rice
150g butter
450g butternut squash
1 red onion
2 garlic cloves
1 litre vegetable stock
75mls white wine
handful of grated parmesan

• chop the squash into 1cm cubes and rost in olive oil for 30 mins

• melt half the butter with 2 tbspns olive oil and fry the onion with the garlic until soft

• add the rice, reduce the heat and make sure the rice is coated

• gradually add the stock, stirring continuously

• when the rice is cooked, add the rest of the butter, the wine and squash, and the parmesan.

Have done this recipe many times, think we might use a little less butter now.

(roast the squash, don't rost it, that would be wrong)

well we are having one for supper tonight

I cut up the butternut squash into small pieces [don't peel it]
and roast it till tender
finely diced onion, soften till transparent in a pan with butter or olive oil
stir rice into onion mixture
add stock/wine/water cupful at a time and stir until it is absorbed, continue until rice is cooked
lots of black pepper
toss the roasted squash in with the rice
ta dah
you can add the squash earlier, with the rice if you like it softer

you can also add
pancetta
thyme
sage
gorgonzola or dolcelatte
parmesan
cream
more butter

depending what you fancy

My recipe is almost identical to wen's but I use about 6 cloves of garlic and no wine, salt and pepper, and a chicken stock cube

oh, and I think we use a bit more squash.

You weigh the squash? Don't they just come in whole ones?

The parmesan is essential by the way

Add plenty of rosemary and crushed garlc to the squash before you roast it

ditzzy - that's why I think we probably use more, don't normally weigh it, was just copying out the recipe I had.

thank you for the lovely recipes!!
just need to know how to cut the squash before roasting, you need a chainsaw usually !

with a big, very sharp, knife! (And possibly a handy rolling pin for whacking it with when you get stuck)

mazzy - so you eat the skin of the squash? is that ok to give to babies too do you think?
I normally give the lo's the same as what we have and I like the sound of butternut squash risotto..

yes, would think so - esp if add squash to rice at early-ish stage. it softens up nicely when its roasted

this is weird... I was planning butternut squash risotto tonight. Agree with pofaced on rosemary and garlic. I like the pancetta idea too - I think I''ll throw some in at the end as we have some gorgeous bacon (okay, not quite the same) from our local market.

But peeling a squash isn't exactly hard is it? Or is it just me?

peeling a butternut squash is a pita
it puts me off

We are having this tomorrow with pan fried scallops on the top

We are having this tomorrow with pan fried scallops on the top

Really? No different to peeling a potaot or carrot surely?

mmmm scallops

OMDB, you peel with a spud peeler or a knife?

I can never get the skin off without hacking myself up on the odd occasion we have one!

with a heavy duty spud peeler.

I cut off the top, cut it in half, peel the long neck first, then peel the bottom bulbous part, which is, admittedly, a bit trickier.

I used to have to peel about three a day at work though, so have plenty of practice!

maybe that's where I've been going wrong then! Will give spud peeler a go next time we have one. Which looking at the recipes on here could be sooner than I thought since they're looking tasty tasty tasty

than you all ! i will try the spud peeler again.. although i nearly lost the several fingers last time i tried peeling one!

have you got a U-shaped peeler, lulumama, they are genius!

I don't peal it, I cut it in half and roats it like theat, then scoop bits out.

It is impossibel to peal and cut without injuring myself