Butternut Squash Risotto: The Perfect Autumn Dish
This butternut squash risotto is a satisfying vegetarian dinner with a autumnal twist. I hope you enjoy it as much as I do!
- 1 liter of vegetable stock
- 1 butternut squash
- 75ml prosecco
- 1 garlic clove
- 2 small shallots
- 300g risotto rice
- Fresh thyme
- 1 bay-leaf
- 25g butter
- 50g of gruyere cheese
- White truffle oil to drizzle on top
1. Heat oven to 200C. Peel the butternut squash and scoop out the seeds. Chop into 2cm cubes, drizzle with olive oil, season lightly and roast in the oven, until golden brown on the outside and soft in the center, this process should take about 30 minutes. Drop in the other half of the squash into a pot of vegetable stock and leave to gently poach over low heat.
2. In a large deep pot, heat a lug of olive oil and throw in the finely chopped shallots. Slowly fry them until they are soft and almost see-through then throw in the garlic, thyme and bay leaf and leave to cook for an extra 5 minutes. Turn the heat up and drop the rice in. Mix everything together and toast the rice before adding the prosecco. Keep stirring until the prosecco has fully cooked into the rice. Now pour in the first ladle of stock and turn the heat down. Allow each ladleful to be absorbed before adding the next. Continue adding stock until the rice is al dente (with a bite)
3. Take the risotto off the heat a season with salt and black pepper. Throw in the butter and Gruyere cheese. The final product you want is a creamy texture, so add more butter or stock if you feel it needs it. Spoon the risotto into shallow bowls and sprinkle the roasted squash, fresh thyme, a drizzle of truffle oil and leftover Gruyere cheese on top.
mouth-watering to share?