Beautiful Butternut Risotto

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I’ve tested out a few risotto recipes and they are all very similar. This recipe is my own mixture of butternut risotto recipes that I have taken the best of and put into one. Its great as a dish on it’s own if you don’t feel like anything meaty 🙂 Or you can add grilled chicken strips on top of it and present it beautifully and have fun with it.  The only thing with risotto is that you need to eat it immediately. It’s not great the next day or even if it sits for too long.

400g Arborio rice

2 Tbsp Olive Oil

1 Tbsp butter

2 carrots peeled and finely diced

1 large onion, finely diced

2 cloves garlic, finely diced

1 celery stalk – finely diced

2 tsp fresh thyme leaves (no stalks)

500 mls  (2 cups) Sherry

650 g Roasted butternut (pureed with about 45 mls hot water)

Sea Salt and freshly ground black pepper

Approximately 1.1 litres chicken (or vegetable stock)

100 mls cream

100 g freshly grated parmesan cheese

1.    Start off by roasting your butternut first. Peel the butternut and chop into small chunks. Bake on baking paper on a baking sheet with some olive oil, salt, pepper and a few sprigs of fresh thyme. Roast in the oven for about 30 mins at 190 C or until golden brown and turning slightly dark on the edges. Once its done, put it in a food processor with about 45mls hot water and blitz until pureed. Set aside.

2.    Heat olive oil and add the butter. Stir in the carrot, onion, garlic and celery and sauté for a few minutes until onions start to turn translucent.

3.    Add the rice and stir around with the onion mixture for 2- 3 minutes.

4.    Pour in the sherry and cook for about 3 minutes.

5.    Add the pumpkin puree and thyme leaves.

6.    Keep the chicken stock in a pot on the stove plate next to the one that your rice mixture is in and keep it on a very slow simmer throughout the whole process. Add a ladle of stock and stir until cooked in.

7.    Keep adding a ladle of stock and stir in until cooked and well absorbed. This should take about 25 mins until cooked. The rice should be almost cooked. Be careful not to over cook as the rice will go sludgy and soft.

8.    Turn off heat

9.    Add the cream and parmesan. Check the seasoning and adjust if necessary. Cover with a lid and stand for a few minutes.

10. Serve immediately with some extra freshly grated parmesan and a few little bits of parsley for garnish.

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