-
1
NOTE: Be careful when adding salt to this recipe.
-
2
Ive made this a touch too salty before as I used too much bouillon powder when making the stock.
-
3
The squash is seasoned as well!
-
4
1.
-
5
Place the cubed butternut squash in a roasting tin, drizzle with olive oil and season.
-
6
Roast in a hot oven until nicely golden (around 30 minutes at 200 degrees C).
-
7
This normally takes about as long as it takes to prep and cook the rest of the risotto.
-
8
So do this first then worry about the risotto once its in the oven.
-
9
2.
-
10
Heat the oil and 1 tablespoon of butter in a heavy pan (dutch ovens are the best), then add the onion and saute for 4-5 minutes until slightly softened.
-
11
Try not to let it brown, just get it nice and translucent.
-
12
Add the garlic and cook for a moment more.
-
13
3.
-
14
Stir in the rice and allow the oil to be absorbed and the grains to become glossy.
-
15
Add the wine and allow it to be absorbed before adding a ladleful of stock at a time, continuing to simmer gently until the rice is tender* and the liquid is almost absorbed.
-
16
4.
-
17
Remove from the heat, season to taste then stir in the roasted squash, spinach, lemon zest and juice, a good grating of parmesan and a knob of butter.
-
18
Cover and allow it to cook in the residual heat for a couple of minutes.
-
19
Risotto improves massively by being allowed to rest for a few minutes!
-
20
5.
-
21
Serve scattered with goats cheese and pine nuts with a bit more parmesan and pepper on top if you fancy.
-
22
*To test whether the rice is cooked, take a single grain between your fingertips and press together.
-
23
If it is completely soft then it is cooked; if there is any hardness in the centre it requires further cooking.
-
24
Blue cheese, such as Gorgonzola, also works well with this recipe.
-
25
Roast the squash until it really gets a nice golden color.
-
26
Thats when it is at it sweetest.
-
27
And the super sweet flavour goes so well with the sharp goats cheese.
