Tuesday, 14 January 2014

Butternut squash and chestnut risotto recipe

Butternut squash and chestnut risotto recipe Serves 4
Butter nut squash and chestnut risotto recipe
I love this risotto recipe! I always seem to have a pack of chestnuts left over after Christmas and this is the easiest risotto to make, no ladling in a bit of stock at a time.


Ingredients
1 litre of vegetable stock
1 tbsp olive oil
40g butter
1 small onion chopped
200g butter nut squash diced
200g vac packed ready to use chestnuts
200g risotto rice
85g cheddar cheese

Method
  1. Make the stock according to your packets instructions.
  2. Heat the oil and the butter in a large saucepan until the butter has melted.
  3. Stir in the onion and butternut squash and cook for 5 minutes, stirring to stop the squash from sticking.
  4. Roughly shop the chestnuts and add to the pan.
  5. Add the rice and mix to ensure it is coated in the butter. Cook for another 2 minutes.
  6. Add all the stock and leave to cook for around 20 minutes. Stir and check the rice isn't sticking.
  7. The risotto is ready when the rice has absorbed the liquid and is creamy looking.
  8. The rice should be firm to the bite and the squash tender.
  9. Remove from the heat stir through the cheese and serve immediately. 

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