RISOTTO A LA COURGE

This butternut squash risotto is delicious, warming, cosy and comforting with all the flavours of autumn. Just what we all need right now. Right? 

I sometimes substitute the butternut squash with pumpkin, and I love to serve it with a few dollops of pesto and some toasted pine nuts. Make sure to tag me on Instagram if you recreate this dish @callherchef ! I love to see your delicious creations. Bon appetit! 

Ingredients (serves 2):

• 550 g butternut squash 

• 250g risotto rice

• 1 onion 

• 1 cube of stock 

• 1 glass white wine

• 2 cloves of garlic

• Olive oil

• 4 tbsp parmesan

• Salt & pepper 

  For serving (optional): 

• A few dollop of your favourite pesto

• Toasted pine nuts
  
  

Method:

Place the vegetable stock into a heatproof bowl and pour 1L of boiling water over. Set aside.

Preheat the oven to 190 C/170 fan/5 gas mark. Peel and chop the butternut squash into 1 cm cubes. Toss in olive oil, salt and pepper and place on a large baking tray. Roast for 20-30 minutes, or until tender and lightly charred. 

Chop the onion and garlic. Heat 2 tbsp olive oil in a large frying pan, over a medium heat. Add the chopped onion and chopped garlic, then fry for about 5 minutes until soft.

Add the risotto rice into the pan and cook for 1 minute. Pour over the white wine and let it bubble for 1-2 minutes. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer, stirring often, until the risotto rice has absorbed all the liquid. Keep on adding stock until the rice is cooked. 

Place half of the cooked butternut squash cubes into a food processor and blend until you have a smooth puree. Add the puree and grated parmesan, into the pan. Mix well to combine, and season to taste adding more cheese, salt and pepper to taste. Enjoy! 

Serve the risotto and top with the butternut squash cubes.