Baked Butternut Squash Risotto
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 tbsp oil
- 1 medium butternut squash
- handful of fresh thyme sprigs
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 300g risotto rice
- 100 ml white wine
- 800 ml hot vegetable stock
- 1 tbsp butter
- 50g grated parmesan cheese
Method
- Peel the butternut squash and chop it into small bite sized pieces.
- Add the squash to an oven tray with 1 tablespoon of olive oil and a few sprigs of thyme on top.
- To a large oven proof dish add the remaining oil, onion, garlic, more thyme (removed from the sprigs) and risotto rice.
- Pour in the white wine and the vegetable stock and mix well.
- Put both dishes into the oven at 200c and bake for 25-30 minutes until the risotto has absorbed all that liquid and the rice is full cooked. Then stir in some butter and grated parmesan.
- Finally mix in the cooked cubes of squash and it's ready to serve!