Butternut Squash Risotto

 

This sweet butternut squash risotto is so simple and ย so delicious. I love the simplicity of the flavours in this dish! Absolutely recommend trying this out!

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Ingredients

  • Olive oil (3tbsp)
  • Large Onion (chopped)
  • Garlic (4 cloves, chopped)
  • Butternut squash cut into cubes
  • Mushrooms (closed cup or chestnut)
  • Arborio rice 1 big cup
  • White wine 1 glass
  • Vegetable stock 1 cube in 1 cup hot water
  • Sea salt 1/2 tsp
  • Pepper (1/2 tsp)

Cooking

Boil the rice in hot water for about 5 minutes until its a little soft. This speeds up the cooking process.

Heat the oil in casserole dish or heavy based pan. Fry the onions for about 5 minutes on medium heat until translucent. Add in the garlic and keep stirring making sure it doesnโ€™t burn. Fry the mushrooms until light brown and then add butternut squash. Fry for a few minutes. Add in the rice and cook for a further 2 mins. Turn up the heat to medium high and pour in the wine. Now watch it bubble up! Add in the vegetable stock a little at a time making sure to keep the mixture moist at all times.

Season with salt and pepper. Cook until the rice and vegetables are fully cooked. Enjoy๐Ÿ˜€

To Serve

Serve hot and enjoy the simple sweetness of the butternut squash ๐Ÿ˜€

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