This sweet butternut squash risotto is so simple and so delicious. I love the simplicity of the flavours in this dish! Absolutely recommend trying this out!
- 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)
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 doesn’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. Enjoy
Serve hot and enjoy the simple sweetness of the butternut squash 😀