Tuesday, March 23, 2010
Recipe: Butternut Squash Risotto with Spring Greens
I LOVE butternut squash. This risotto recipe is a little different, and I like the nice vegetable side dish- i would normally serve risotto by itself but somehow having two elements to a dish that compliments each other makes it seem more of an elegant meal. The contrast between the bright orange and the green is attractive as well.
Butternut Squash Risotto with spring greens (serves 3) £1.99 per portion
1 butternut squash (Use about 500g of the roasted squash in the risotto)
2 tbsp extra virgin olive oil
Knob of butter
1 white onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic, crushed
1 tbsp fresh thyme
210g risotto rice
130ml white wine
650ml vegetable stock
20g freshly grated parmesan
2 tbsp freshly chopped parsley
2 tbsp olive oil
1 courgette, diced small
100g asparagus, chopped
2 cloves garlic, finely chopped
Pinch dried mint
150g baby spinach
Knob of butter
1. Preheat oven to 180 degrees. Add the peeled diced butternut squash to a roasting pan, drizzle with olive oil, season with salt, pepper and a little sugar. Put in the oven and remove when soft and nicely roasted (about 40 minutes).
2. On a medium heat, cook the onion, celery, garlic and fresh thyme in extra virgin olive oil and butter until soft. Add risotto rice and stir around for a couple of minutes to coat.
3. Add the white wine and cook for 5 minutes or until most the wine has evaporated. Began to gradually add the stock, ladle by ladle, until the rice is al-dente (about 15 minutes)
4. In another pan, sauté the courgette, asparagus, garlic and mint in the olive oil for a few minutes. Add spinach and wilt down for another couple of minutes, Add butter and serve.
5. To finish the risotto, stir in the chopped roasted butternut squash, parmesan, fresh parsley and season to taste. Cook for a couple of minutes to heat and combine, and Serve.