Risotto is a classic Italian rice dish that often mixes a deep creaminess with a sharp tangy flavor. This butternut squash and lemon risotto certainly has that combination, and is a recipe you’ll use again and again!
Ingredients:
- 1 cup of risotto rice
- 1 small butternut squash
- 1 white onion
- 4 cloves of garlic
- Juice of half a lemon
- A splash of white wine
- 1 vegetable stock cube
- 2 tablespoons of olive oil
- Salt
- Black Pepper
- Parmesan cheese (optional)
- Fresh sage (optional)
Instructions:
- Chop up your onion into small chunks. Fry in half of your olive oil on a low heat for about 10 minutes. Meanwhile, peel and chop up your butternut squash into 1cm cubes. Add to the pan once your onion is transluscent, and cook for about 10 minutes on a medium heat. Add a generous pinch of salt as it cooks.
- Add your crushed garlic cloves to the pan and cook for about 3 minutes. After this, add your cup of risotto rice, and stir it in so that it absorbs your onion and squash flavor. Cook for about 2 minutes.
- Add in a generous splash of white wine, and cook on a low heat until the rice has absorbed it. After this, add your vegetable stock cube and water gradually. Let the water boil off and your rice absorb each time, before adding more. Repeat until rice is cooked, which should take 20 minutes. Add salt if you think more flavor is needed.
- Once your rice is cooked, add your grated parmesan if using, and stir it in. Add salt and black pepper to taste. Add fresh sage as a garnish if you like. Enjoy!
