Butternut Squash Risottos

This is a new favourite at the tummies' when we are eating together. It is cheap and cheerful not to mention how easy it is to prepare. I pureed half of the roasted pumpkin and added that to the risotto to give the rice that wonderful saffron yellow. Not too often I am satisfied after a meatless meal but I certainly didn't miss meat on that night. Pumpkin and squash are in season now, grab some and try this out soon!

P.S Remember to always make extra rice for some tasty arancini the next day.

recipe from the tummies' kitchen
serves 4 to 6 as a one dish meal
you'll need;
1 kg of arborio rice
1 onion, finely chopped
1.5 kg of butternut squash, peeled and cubed
1.5 cups of white wine
7 L of hot stock
200 g of parmesan cheese, grated
extra parmesan for serving
3 cm slice of butter
olive oil
salt and pepper to taste
3 stalks of thyme
1/2 cup of milk
sage leaves, fried in butter and set aside

Place squash cubes in a roasting pan; drizzle with olive oil, season with salt and pepper and mix in the thyme and roast in a preheated oven til tender and golden. Keep warm.

Puree half of the roasted squash with 1/2 cup of milk and set aside.

Saute chopped onion with some olive oil til soften then add in the rice and coat the rice with the onion mixture. Stir and let the rice toast with the oil for a minute or two.

Add white wine and shake the pot til all the wine has been absorbed by the rice. Add enough stock to just cover the rice, give it a good stir and let it simmer on low heat til stock has been absorbed by the rice. Repeat the process til rice is al dente.

Add in the squash puree during the last 10 minutes of cooking. Finally add in the butter, grated parmesan and stir vigorously for a minute. Check for seasonings.

Serve risotto with some of the remaining roasted pumpkin, shaved parmesan and sage fried in butter.