Butternut-squash Risotto

This is really easy and tastes good. I cheat and buy the already cut-up butternut squash a day or so before I'm making it. This is a good autumn side-dish, and serves 4 people.


1 lb butternut squash
1 tbsp olive oil
1/4 cup butter (I use margarine)
4 shallots, peeled and finely chopped
4 1/4 cups vegetable stock
1 1/3 cup arborio risottorice
1/4 cup Parmesan cheese, grated
salt and pepper


Peel and deseed the butternut squash and cut into small chunks. Heat the oil and half the butter in a large saucepan. Add the shallots and cook over a moderate heat until they become transparent and softened. Place the stock in a saucepan, bring to a boil, then reduce the heat to a very gentle simmer. Cover.

Stir the butternut squash into the onions and cook for 4-5 minutes. Now add the rice, stir well to coat in the mixture. Now add 3-4 ladles of the hot stock to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock.

Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keep adding it until the risotto is to your liking.

Remove from the heat, add the remaining butter and the Parmesan, stirring quickly to mix. Season with salt and pepper, to taste.


100 Great Recipes: Vegetarian, Vicki Smallwood, 2009